Cannonau-Braised Lamb Shank over Creamy Pecorino Polenta with Rosemary Jus
- Jul 31
- 3 min read
Story of the Dish
Few ingredients define Sardinia more than Cannonau wine and Pecorino Sardo. For centuries, shepherds have raised sheep across the island's rugged mountains while vineyards have flourished under the Mediterranean sun, producing Cannonau, one of Italy's oldest grape varieties. Bringing these two iconic ingredients together creates a dish that reflects the soul of Sardinian cuisine.
Lamb has always been central to the island's culinary identity. Traditionally prepared for family gatherings and celebrations, it was often cooked slowly over wood fires or braised in local wine until incredibly tender. The rich cooking juices were never wasted, becoming deeply flavorful sauces served alongside bread or polenta.
In this modern interpretation, lamb shanks are slowly braised in Cannonau with aromatic vegetables, rosemary, garlic and thyme until the meat gently falls away from the bone. The braising liquid is reduced into a glossy sauce, while creamy stone-ground polenta is enriched with aged Pecorino Sardo DOP instead of Parmigiano, giving the dish an unmistakable Sardinian character.
The final result is elegant enough for fine dining while remaining faithful to the traditions of one of Italy's most fascinating culinary regions.
Ingredients
Serves: 4
For the Lamb Shanks
4 lamb shanks (about 14–16 oz each)
Kosher salt
Freshly ground black pepper
3 tbsp extra virgin olive oil
2 onions, diced
2 carrots, diced
2 celery stalks, diced
6 garlic cloves, crushed
2 tbsp tomato paste
1 bottle (750 ml) Cannonau di Sardegna DOC
2½ cups rich beef or lamb stock
4 rosemary sprigs
6 thyme sprigs
2 bay leaves
Pecorino Polenta
2 cups Italian stone-ground yellow polenta
8 cups water
2 tsp kosher salt
3 tbsp unsalted butter
1 cup grated Pecorino Sardo DOP
Roasted Vegetables
12 baby carrots
12 cipollini onions
2 tbsp extra virgin olive oil
Sea salt
Fresh thyme
Garnish
Rosemary sprigs
Pecorino Sardo shavings
Fresh cracked black pepper
Extra virgin olive oil
Preparation
Braise the Lamb
Season the lamb shanks generously with salt and pepper.
Heat the olive oil in a heavy Dutch oven.
Brown the lamb on every side until deeply caramelized.
Remove and reserve.
In the same pot, cook the onions, carrots, celery and garlic until lightly caramelized.
Stir in the tomato paste and cook for another two minutes.
Deglaze with the Cannonau wine.
Reduce by half.
Return the lamb to the pot.
Add the stock, rosemary, thyme and bay leaves.
Cover tightly and transfer to a 300°F (150°C) oven.
Cook for approximately 4½ to 5 hours, or until the lamb is extremely tender.
Prepare the Rosemary Jus
Remove the lamb shanks carefully.
Strain the cooking liquid.
Reduce over medium heat until thick, glossy and concentrated.
Finish with a small knob of cold butter for shine.
Cook the Polenta
Bring salted water to a boil.
Slowly whisk in the polenta.
Reduce the heat to low.
Cook for 45–50 minutes, stirring frequently.
Finish with butter and Pecorino Sardo until smooth and creamy.
Roast the Vegetables
Toss the carrots and cipollini onions with olive oil, thyme and sea salt.
Roast at 400°F (205°C) for about 25 minutes, until caramelized.
Plate the Dish
Spread a generous bed of creamy Pecorino polenta into warm shallow bowls.
Place one lamb shank on top.
Nap generously with the Cannonau rosemary jus.
Arrange the roasted carrots and cipollini onions around the lamb.
Finish with Pecorino Sardo shavings, rosemary leaves, cracked black pepper and a final drizzle of premium Sardinian extra virgin olive oil.
Wine Pairing
There is only one perfect pairing: Cannonau di Sardegna DOC Riserva.
Its ripe dark fruit, Mediterranean herbs, spice and silky tannins mirror every flavor in the dish while standing up to the richness of the braised lamb.
Chef Tips
Always brown the lamb thoroughly before braising; this is where the deepest flavors develop.
Cannonau is essential to the authentic Sardinian character of the dish.
Pecorino Sardo brings a more robust, sheep's milk flavor than Parmigiano and pairs naturally with lamb.
Let the lamb rest for 10 minutes before serving so it retains its juices.
This dish tastes even better the following day, making it ideal for restaurant service or special occasions.
Chef Gianluca
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