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  • Prep
    20 min
  • Total
    90 min
  • Servings
    6 to 8

Shredded Lamb Shank with Olive And Rosemary Polenta


4 lamb shanks (approx. 3 lb (1.5 kg))

340 g (12 oz) Saputo Mozzarellissima cheese, grated

2 celery branches, coarsely chopped

1 onion, coarsely chopped

2 laurel leaves

3 garlic cloves, crushed

60 mL (1/4 cup) parsley, finely chopped

750 mL (1 bottle) dry Marsala wine or Martini Rossi

120 mL (1/2 cup) beef stock

Olive oil, to taste

Salt and freshly ground pepper, to taste


450 mL (1 3/4 cup) milk 

450 mL (1 3/4 cup) water

270 g (9 1/2 oz) very fine corn flour

3 rosemary sprigs, leaves removed and chopped

125 mL (1/2 cup) pitted black olives, coarsely chopped

30 g (1 oz) Saputo Bella Lodi cheese, grated

Salt, to taste


Preheat oven to 160°C / 325°F.

Season the lamb shanks with salt and pepper.

In a large skillet brown the lamb shanks on all sides in olive oil. Remove from skillet and place in a large ovenproof baking dish.

In the same skillet, add the celery, onion, laurel leaves, parsley and garlic and cook over medium-low heat until the vegetables are lightly coloured, for approximately 7-8 minutes.

Add the Marsala wine and beef stock and let simmer for a couple of minutes, then pour onto the lamb shanks.

Cover and cook in the oven for 2 and a half to 3 hours until the meat is tender and easily comes off the bone

Tip: Leftovers of the shredded lamb shanks can easily be served cold in a sandwich, a salad or on pappardelle with tomato sauce. If you have enough space in your oven you can cook the polenta at the same time as the lamb shanks.

While the lamb is cooking, prepare the polenta

Boil the milk with the water; add salt and all the flour.

Cook over medium heat until the polenta thickens, and be careful not to make lumps. Remove the polenta from burner and add the rosemary, olives, Bella Lodi cheese and mix well.

Line a square cake pan of approx. 9 in (23 cm) with a cookie sheet. Pour the polenta in the pan and let it rest for 30 minutes.

Preheat oven to 160°C / 325°F and cook the polenta for 35-45 minutes.

Remove from pan and cut in slices of 2 cm (0.8 in) thick.

Once the lamb is cooked, remove the meat from the bone and shred, let it marinate in its juices and mix well (make sure to take out the vegetables, or pass the liquid through a porous filter or conical strainer).


If you have circular or square oven proof dishes that can be used for appetizers, these are ideal to serve individual portions, or you can use a baking tray to prepare them and put them in dishes after they are heated.

Place a slice of polenta on the dish and cover with shredded lamb with its juice and add some Mozzarellissima cheese on top.

Place in the oven on broil temperature for a couple of minutes until the cheese is melted.

Serve hot.