Mole-Braised Lamb Shanks with Creamy Polenta

Tender lamb shanks braised in a rich and complex mole sauce until falling off the bone. Served over creamy polenta for a comforting and satisfying meal.

Prep Time

30 minutes

Total Time

4 hours

Calories

1020 kcal

Difficulty

Medium

Equipment

3 items

Cost

£6.80/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

Main Ingredient:

Cooking Style:

Dietary:

Mood:

Ingredients

Servings

4piecesLamb Shanks(Approximately 1-1.5 lbs each)

£15.00

2tablespoonsVegetable Oil(For searing)

£0.10

1largeOnion(Roughly chopped)

£0.50

4clovesGarlic(Minced)

£0.20

28ouncesCanned Diced Tomatoes(Undrained)

£1.20

4cupsChicken Broth(Low sodium)

£1.50

6ouncesMole Paste(High-quality mole paste (Doña María or similar))

£4.50

2ouncesDark Chocolate(Unsweetened or bittersweet)

£1.00

1pieceCinnamon Stick

£0.30

1pieceDried Chipotle Pepper(Optional, for extra spice. Rehydrated in hot water for 20 minutes, then seeded and chopped)

£0.40

To tasteSalt

£0.05

To tasteBlack Pepper

£0.05

1cupPolenta(Coarse ground)

£0.75

4cupsWater

0.5cupMilk or Cream(Optional, for extra richness)

£0.40

2tablespoonsButter(Optional, for extra richness)

£0.25

0.3cupGrated Parmesan Cheese(Optional, for the polenta)

£1.00

Total Cost

£27.20

£6.80 per serving

Instructions

1.
Preheat oven to 325°F (160°C).
2.
Season the lamb shanks generously with salt and pepper.
3.
Heat vegetable oil in a large Dutch oven or braising pot over medium-high heat. Sear the lamb shanks on all sides until browned. Remove shanks and set aside.
4.
Add onion and garlic to the pot and cook until softened, about 5 minutes.
5.
Stir in the canned diced tomatoes, chicken broth, mole paste, dark chocolate, cinnamon stick, and chipotle pepper (if using). Bring to a simmer.
6.
Return the lamb shanks to the pot, nestling them in the sauce. The shanks should be mostly submerged; add more broth if needed.
7.
Cover the pot and transfer to the preheated oven. Braise for 3-3.5 hours, or until the lamb shanks are very tender and falling off the bone.
8.
While the lamb shanks are braising, prepare the polenta. Bring the water to a boil in a saucepan. Slowly whisk in the polenta and reduce heat to low.
9.
Cook, stirring frequently, for about 20-30 minutes, or until the polenta is creamy and thickened. If the polenta becomes too thick, add a little more water.
10.
Stir in the milk or cream (if using), butter (if using), and Parmesan cheese (if using). Season with salt and pepper to taste.
11.
Remove the lamb shanks from the oven. Discard the cinnamon stick.
12.
Serve the lamb shanks over the creamy polenta, spooning the mole sauce over the top. Garnish with fresh cilantro or sesame seeds, if desired.

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My Notes

Nutrition Information

Nutrition per serving (650g)

1020 kcal / 4268 kJ

Carbs

70g

27% of RDA

Fat

65g

93% of RDA

Protein

75g

150% of RDA

Detailed Breakdown

Fibre

12 g

40% of RDA

Sugar

20 g

22% of RDA

Sodium

1200 mg

52% of RDA

Saturated Fat

28 g

140% of RDA

Chef's Tips

If you don't have a Dutch oven, you can use a large oven-safe pot with a tight-fitting lid.

For a smoother mole sauce, you can blend the sauce with an immersion blender after the lamb shanks are cooked. Be careful as the sauce will be hot!

The lamb shanks can be braised ahead of time and reheated before serving. The flavor will actually improve overnight.

Adjust the amount of chipotle pepper to your desired level of spiciness.

If your mole paste is very thick, you might need to add more chicken broth to thin out the sauce.

Cooking Equipment

Large Dutch Oven or Braising Pot

Large Skillet

Saucepan

Wine Pairings

No wine pairing suggestions available for this recipe.

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