heritage foods
Braised Lamb Shanks w/ creamy polenta and turnip greens in a hazelnut vinaigrette by Zak Pelaccio, NYC

Serves 4


4 shanks
1 1/2 qt. Lamb stock
1 onion’
1 carrot
1 celery stalk
1 head of garlic

6 cups of water
1 cup of polenta (not instant)
extra virgin olive oil

2# turnip greens
1 shallot minced
1 garlic clove minced
1 1/2 T Dijon mustard
1/2 cup hazelnut oil
3/4 cup sherry vinegar
2 1/2 cup extra virgin olive oil
1 cup of toasted and chopped hazelnuts


Season and sear the lamb shanks. Remove from the pan and add the mire poix to caramelize. Return the shanks to the pan and add the stock to the level of 1 inch. Bring to a boil, cover and place in a 225 degree oven for 2 1/2 to 3 hours till tender. When finished remove from pot, strain braising liquid and reduce till sauce consistency.

1 hour before the shanks are appx. finished, bring the water to a boil in a saucepot and whisk in the polenta. Turn down to a very slow simmer and whisk every few minutes for the next hour. When cooked remove from heat, season with olive oil, marscarpone, and parmesan to taste.

Whisk the minced shallot, minced garlic, mustard, hazelnut oil, sherry vinegar, extra virgin olive oil and chopped hazelnuts, salt and pepper into a vinaigrette. Heat a sauté pan with oil and add the turnip greens to wilt. Stir and add the vinaigrette to coat and finish cooking. Remove from heat and serve over the polenta with the shanks. Sauce with the reduced braising liquid.