Lamb shank, polenta and Haute-Provence olive oil

Lamb is featured this month, as the Easter tradition demands. We wanted to marry the flavours and influences from the Southern Alps with the Mediterranean with this lamb shank recipe (order this in advance from your butcher), combined with our Taggiasca d’Italie and Haute-Provence AOP olive oils.

 

Lamb shank, polenta and Haute-Provence olive oil
This green fruity olive oil is rich in the aromas of freshly-cut herbs, salad leaves, artichoke, tomato and sorrel. The flavours meet in the mouth, accompanied by a persistent peppery taste.
Marinated in a carrot, celery and tomato sauce seasoned with garlic and the flavours of Haute-Provence, the lamb becomes tender and rich in taste – you won’t be able to resist it!
Discover white polenta, made from white cornmeal and currently consumed in the north of Italy, as an accompaniment.

Lamb shank, polenta and Haute-Provence olive oil

Ingredients for 4 people
– 4 Agneau de Sisteron lamb shanks
– 800 g tomato pulp
– 1 tablespoon of tomato purée
– 2 carrots
– 2 celery stalks
– 1 white onion
– 3 cloves of garlic
– 2 tablespoons of thyme olive oil
– Salt and pepper
– Taggiasca d’Italie olive oil
– 1/2 bunch of flat-leaf parsley
– 150 g white (or fine) polenta
– 600 ml of chicken stock or water
– Haute-Provence AOP olive oil AOP
– Salt and pepper

Roughly crush the garlic. Chop the onion, celery and carrots.
Season the lamb with salt and pepper. In a large saucepan, add 2 tablespoons of Taggiasca olive oil and sear the lamb shanks over a high heat for 5 minutes.
Put to one side.
In the same pan, fry the vegetables over a high heat with the tomato purée for 3 minutes. Add the crushed tomatoes. Arrange the meat on top, add the stock or water to cover and allow to cook the 2 hours to get tender meat, which falls apart. Put to one side.

For the polenta, heat the chicken stock or water until bubbling, in a saucepan. Season with salt and pepper. When it comes to the boil, add the polenta gradually and cook over a gentle heat, stirring from time to time with a spatula, until the polenta starts to thicken. Allowed 20 to 30 minutes for this. As soon as the polenta reaches the desired consistency, remove the pan from the heat and serve with the lamb shank and the source, along with a few drizzles of Haute-Provence olive oil. Bon appétit !