Gourmet Recipes for One is a resource of simple, delicious recipes that focus on cooking for one. Single-serving recipes are featured as well as ideas and inspiration for achieving a well-balanced lifestyle.
QUICK + EASY ENTERTAINING TIPS

lamb shank with polenta

This is a great recipe to increase for entertaining. It’s super easy because it’s all done in one pot. The flavors all blend together because it all cooks down in the same pot for several hours and what develops it a rich, tomato sauce that’s full of flavor.

2 tablespoons extra virgin olive oil, divided
Flour, for dredging
Salt, to taste
Freshly ground black pepper
1 lamb shank
1/4 medium onion, roughly chopped
1/2 carrot, roughly chopped
1 clove garlic, finely minced
1 tablespoon finely minced fresh rosemary
1 tablespoon finely minced fresh thyme
1/2 14.5-ounce can diced tomatoes
1/2 cup red wine
2 cups low-sodium beef stock
2 cups water
1/2 cup polenta (yellow corn grits)

1. Preheat oven to 350°F. In a medium oven-safe pan or Dutch oven, heat 1 tablespoon oil over high heat.
2. Pour flour onto a plate and season with salt and pepper. Dredge lamb in flour, coating well on all sides, shaking off excess flour. Add lamb shank to pot and cook until browned on all sides. Transfer to a plate and set aside.
3. Lower to medium heat and add remaining 1 tablespoon olive oil. Add onions and carrot and cook for about 10 minutes, until softened. Season with salt and pepper. Add garlic, rosemary and thyme and cook for another 1-2 minutes. Add tomatoes, wine and stock and stir to combine. Return lamb to pot and bring to a boil. Cover and place in oven. Cook for 1 1/2 hours until meat is tender and pulling away from the bone. Uncover pot and cook for another 1/2 hour.
4. In a medium saucepan, bring water and a pinch of salt to a boil. Reduce heat to medium and slowly stir in polenta, whisking as you go to prevent lumps. Continue to cook until mixture has thickened, about 15-20 minutes, whisking often to prevent lumps. Remove from heat and allow to cool for 5 minutes.
5. Spoon polenta into bottom of a serving bowl. Top with lamb shank and sauce and serve immediately.

Serves 1.

PRINT

click here for my must have list of equipment
ARCHIVES
CATEGORIES
HOW TO VIDEOS | click here
IACP | International Association of Culinary Professionals Member
SEMAP - Local Food • Sustainable Farming
The Culinary Guild of New England
were to find us

RECIPES FEATURED ON:
www.escapetoshape.com
www.endlesssimmer.com
www.localinseason.com

ARTICLES:
Boston Globe Sunday Magazine

Edible South Shore, an Edible Communities Publication

PRESS:
South Coast Today

WINNING RECIPE:
Global Burger Contest Winner at the MET Bar and Grill:
the Dublin Burger

AWARDS:
Gourmet Recipes for One was recently named as one of the best consumer epicurean websites on Folio:’s list of 2010 Eddie and Ozzie Awards.