Braised Lamb Shank with Polenta and Oven Ratatouille Vegetables
Lamb Shank recipe for smart hosts! Roast lamb in star cook quality for your kitchen. Buy lamb knuckles/Shank, prepare them, stew them. The recipe shows how to prepare the perfect lamb sauce. Polenta and Ratatouille are served as side dishes with the lamb. All chef and star chef tips summarized by German Chef Thomas Sixt.
Servings Prep Time
4Persons 30Minutes
Cook Time
Servings Prep Time
4Persons 30Minutes
Cook Time
Braised Lamb Shank and Roast Lamb Sauce
  • 4pc lamb shank
  • 6pc garlic
  • 1bunch soup vegetables
  • saltI use Himalayan salt or Ursalz
  • pepper
  • 2EL clarified butter
  • 2EL tomato puree
  • 100ml Port wine
  • 4EL Balsamico
  • 200ml red wineI take Rioja from Spain
  • 200ml veal stockor beef broth
  • 2Stück bay leaf
  • 1TL thyme
  • 1Stück big potato
  • 2EL ButterTo assemble and finish the sauce
  • 1000ml vegetable stock
  • 1Stück garlic
  • 250g PolentaCorn semolina coarse
  • 4Prisen salt
  • 5Prisen Pfeffer
  • 4Prisen Grated nutmeg
  • 1EL cold butter
Ratatouille Oven vegetables
  • 4Stück red pepper
  • 10Stück shallots
  • 2Stück courgette
  • 1Stück eggplant
  • 10Stück cocktail tomatoes
  • 5Prisen saltI use Himalayan salt or Ursalz
  • 4Prisen pepperFor lamb dishes I prefer black pepper.
  • 1/2Bund fresh rosmary
  • 2EL olive oil
  • 1/2TL brown sugar
  1. PREPARATION: Clean the lamb shanks from the butcher and let them clean. Wash the knuckles and pat dry. Peel and prepare the garlic. Wash the soup vegetables consisting of carrots, celery, parsley roots and leek. Peel the root vegetables and finely dice them, cut the leek into leaves and prepare them extra. Preheat the oven to 220 °C hot air.
  2. PREPARATION: Season the lamb shanks with salt and pepper and rub in. Brown the knuckles in a casserole on the stove with the clarified butter. Add the vegetables without leek and garlic and fry. When the vegetables have taken on colour, add the tomato paste and fry until light brown. Finally add the LAuch, otherwise it would burn.
  3. Deglaze with the port wine, balsamic vinegar, red wine and veal stock or beef stock, add herbs and place the casserole with lid in the preheated oven. Reduce the oven temperature to 180°C after 15 minutes. The cooking time is 1.5-2 hours, depending on the size of the lamb knuckles. Set the alarm to one hour.
  4. For the Ratatouille oven vegetables, wash the vegetables, dry, prepare and place the vegetables cut into strips or slices on a baking tray with baking paper. Season vegetables with salt, pepper and olive oil, sprinkle tomatoes with a little sugar. Place rosemary on top. When the alarm clock rings, put the vegetables in the oven and set the alarm clock to 35 minutes.
  5. For the polenta, bring the vegetable stock to the boil with finely chopped garlic and leave to stand for 10 minutes. Then mix the broth with a hand blender, stir in the polenta, bring to the boil briefly, allow the hubs to stand on the stove.
  6. Remove the casserole from the oven and place on the stove. Check the lamb knuckles in the oven: When piercing, no red meat juice escapes, piercing with a meat fork is effortless and soft, then the lamb knuckle is ready! Keep the lamb knuckles warm in the oven. Bring the sauce to the boil, add the freshly grated potatoes and bring to the boil. The sauce binds and gets a nice consistency. Depending on your personal taste, pass the lamb sauce through a fine sieve and season with salt and pepper. Mix the sauce with some butter and assemble.
  7. Arrange the lamb knuckle on hot plates, I usually heat my plates in the microwave or put them in the oven for 30 minutes. When serving close all windows, draught lets plates and dish cool down quickly. Stir the polenta until smooth, season with a little butter, salt, pepper and nutmeg and serve. Place the vegetables on the plate. NOW you can finish your lamb knuckles with the lamb sauce and serve quickly. Good luck!
Recipe Notes

5. Calories and Nutritional Values Lamb’s Shank

Here are the nutritional values to this dish:

Nutrition Facts
Braised Lamb Shank with Polenta and Oven Ratatouille Vegetables
Amount Per Serving
Calories 697 Calories from Fat 369
% Daily Value*
Total Fat 41g 63%
Saturated Fat 19g 95%
Polyunsaturated Fat 3g
Monounsaturated Fat 16g
Cholesterol 148mg 49%
Sodium 1860mg 78%
Potassium 963mg 28%
Total Carbohydrates 33g 11%
Dietary Fiber 7g 28%
Sugars 8g
Protein 37g 74%
Vitamin A 49%
Vitamin C 120%
Calcium 9%
Iron 33%
* Percent Daily Values are based on a 2000 calorie diet.

6. Other Recipe for Lamb

On my recipes page you can find more recipes for lamb and lamb meat:

Recipe Lamb shoulder