Hope you're all having a fabulous Christmas and holiday season! I finally re-entered my kitchen after having my baby. Quick shout out to my mother in law who stayed with us for about 3 weeks after my c-section and generously made all of our meals, did all the laundry, made trips upstairs for me, and was just all-around awesome. I don't know what we would have done without her! Recovering from a c-section is serious business!
So, my first venture back into the kitchen was a big one: our Christmas Eve dinner for our little family of three. On the menu: braised lamb shanks and kale over creamy polenta.
I adapted the recipe from one I saw in Bon Appetit magazine awhile back. It was amazing!! My modified version is below for your viewing pleasure.
Braised Lamb Shanks with Kale
- 1 cup all purpose flour
- 2 tsp ground cinnamon, divided
- 1 3/4 tsp ground cardamom, divided
- 4-6 lamb shanks
- 1/4 cup evoo
- one bunch green onions, chopped, divided
- 6 large garlic cloves, chopped
- 1 14.5 oz can whole san marzano tomatoes
- 1 32 oz box of beef broth
- 1/4 cup golden raisins
- 1 tbsp tomato paste
- 1/4 tsp saffron threads, crumbled
- large pinch of ground cloves
- 1 bunch kale
- 1/4 cup chopped fresh parsley
- Salt and pepper
I served this over creamy polenta (okay, okay...in all honesty, it was actually creamy, cheese grits, but polenta sounds fancier). But, this would be great over mashed potatoes or over pasta.
To plate, portion out your polenta, grits, mashed potatoes, or whatever you're serving the lamb with. Top with a lamb shank and cover it with the kale / sauce mixture.
Isn't that gorgeous? We're not done yet.
Garnish with a bit of fresh parsley.