Cannonau-Braised Lamb Shank over Creamy Pecorino Polenta with Rosemary Jus

Cannonau-Braised Lamb Shank over Creamy Pecorino Polenta with Rosemary Jus

Cannonau-Braised Lamb Shank over Creamy Pecorino Polenta with Rosemary Jus

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.

Recipe Information

Servings: 4. Prep Time: 20 minutes. Cook Time: 30 minutes. Total Time: 50 minutes. Actual timing may vary slightly with ingredient size, equipment, and the specific cooking method used in the recipe.

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 (25.36 fl oz) 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 (302°F) 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 (401°F) 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.

Professional Technique

For Cannonau-Braised Lamb Shank over Creamy Pecorino Polenta with Rosemary Jus, build flavor through proper browning before any braising or saucing stage. Dry the meat, work in batches, and allow a real crust to form before turning. Braised cuts need gentle, sustained heat until connective tissue softens; tender cuts need fast searing followed by careful resting. Reductions should be completed before the meat is returned so it is not overcooked while the sauce concentrates. Slice rested meat across the grain whenever appropriate.

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.

Mistakes to Avoid

Avoid overcrowding the pan, rushing browning, or using excessive heat to compensate for insufficient time. Do not add all the seasoning at once, and do not overcook delicate ingredients while waiting for another component to finish. Keep the preparation organized so the dish reaches the table at its intended temperature and texture.

Do not crowd the pan, move the meat constantly, or boil a braise violently. Avoid reducing wine until bitter or seasoning heavily before the sauce has concentrated. Tenderloin should not be cooked like a braising cut, while shank or ragù meat should not be rushed. In Cannonau-Braised Lamb Shank over Creamy Pecorino Polenta with Rosemary Jus, rich cheese, truffle, chocolate, or wine accents should support the meat rather than cover it.

Serving and Presentation

Serve the dish immediately at the temperature intended by the recipe. Keep the presentation natural and focused on the principal ingredient. Use garnishes only when they are edible and already connected to the flavors of the dish; avoid decorative elements that add color but no culinary purpose.

Chef Gianluca’s Recommendation

The final quality of this recipe depends more on control than on complication. Give the principal ingredient the attention it deserves, maintain clean flavors, and make the last seasoning adjustment only after all components have come together. Serve promptly, while texture and aroma are at their peak.

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.

Nutrition per Serving

Approximate nutrition per serving: 540 calories, 0.63 oz protein, 2.54 oz carbohydrates, 0.71 oz fat, 0.28 oz saturated fat, 0.14 oz fiber, 0.18 oz sugars, 620 mg sodium, and 55 mg cholesterol. Values vary with the exact ingredients and portion size.

Storage and Reheating

Braises and ragù keep well for up to 3 days refrigerated and often improve after a night of rest. Tender cuts are best eaten immediately but can be refrigerated for up to 2 days. Reheat braises slowly in their sauce; warm tender meat gently and briefly. Store crisp garnishes and fresh finishing ingredients separately.

Chef Gianluca