Quick-Braised Lamb Shank & Mushroom Ragu over Creamy Polenta
Big cozy flavor in under an hour: a rustic, herby lamb ragu made with in-season mushrooms and tomatoes, spooned over creamy polenta. It’s date-night rich but totally weeknight practical—and that lamb shank sale is a steal.
Back to full listIngredients
- Simple Truth® Natural Lamb Shank 1 lb (1 large or 2 small shanks) $4.99 sale (1 lb)
- Simple Truth Organic® Whole Baby Bella Mushrooms (8 oz) 8 oz, sliced $3.99
- Simple Truth Organic® Roma Tomatoes (16 oz) 1 cup chopped (or use any tomatoes on hand) $2.99
- Fresh Onions – Organic Jumbo Yellow Onions 1 small, diced $1.49/lb
- Simple Truth Organic® Garlic Bulbs (3 ct) 3 cloves, minced $1.99
- Olive oil 1 tbsp (not listed)
- Tomato paste 1 tbsp (optional, helps richness) (not listed)
- Chicken or beef broth (or water) 1 1/2 cups (not listed)
- Dried oregano or Italian seasoning 1 tsp (not listed)
- Bay leaf 1 (not listed)
- Salt & black pepper To taste (not listed)
- Quick-cook polenta (or cornmeal) 1/2 cup (not listed)
- Water (for polenta) 2 cups (not listed)
- Butter 1 tbsp (not listed)
- Parmesan (optional) 2–3 tbsp (not listed)
Instructions
- Prep: Pat lamb dry; season generously with salt and pepper. Slice mushrooms, dice onion, mince garlic, chop tomatoes.
- Stove (braise): In a medium pot/Dutch oven with a lid, heat olive oil over medium-high. Brown lamb shank(s) well on all sides, 6–8 minutes total. Remove to a plate.
- Stove: Lower heat to medium. Add onion and mushrooms with a pinch of salt; cook until mushrooms release liquid and start to brown, 6–8 minutes.
- Stove: Stir in garlic and tomato paste (if using) for 30 seconds. Add chopped tomatoes, broth, oregano, and bay leaf. Bring to a simmer.
- Stove (covered): Return lamb to the pot, cover, and simmer gently 30–40 minutes, turning once, until very tender. (Keep it at a low bubble; add a splash of water if it reduces too fast.)
- Stove (polenta): When lamb is nearly tender, bring 2 cups water to a boil with a pinch of salt. Whisk in polenta in a steady stream. Cook, stirring often, until thick and creamy (5–10 minutes depending on brand). Finish with butter and Parmesan.
- Finish: Pull lamb from sauce, shred meat off the bone with two forks (discard bone and gristle). Stir shredded lamb back into the mushroom-tomato sauce; taste and adjust salt/pepper.
- Serve: Spoon polenta into bowls and top with lamb ragu. Optional: drizzle olive oil or add extra pepper on top.
Health notes: ~750–950 kcal per serving (polenta + lamb). Healthiness: Moderate—iron-rich protein; add a side salad or extra kale for more fiber.
Drink pairing: Wine: Washington Syrah (Walla Walla-style if available). Beer: amber ale or brown ale.