braised lamb shank; polenta; Brussels sprouts



This meal and the first evening of winter made a perfect pairing, although there wasn’t any snow, and the temperature never got anywhere near freezing (I think).  The recipe is from the first of the terrific Gray and Rogers cookbooks, “Rogers Gray Italian Country Cook Book“.

I just now noticed that the recipe appears all over the internet, in most cases without crediting Ruth Rogers and Rose Gray.  This site furnishes both the recipe and a proper attribution, but I heartily recommend buying all three of their books; I refer to each of them regularly, and find some of the simple recipes indispensable.

  • lamb shank from 3-Corner Field Farm, braised with red onions from Norwich Meadows Farm, chopped garlic from Migliorelli Farm, chopped fresh rosemary from Phillips Farm, and a significant amount of both balsamic vinegar and a decent red wine
  • coarse polenta, stirred with milk and water, finished with butter and Gorgonzola cheese from Eataly
  • brussels sprouts taken home on a stem from Oak River Plantation, roasted in the oven with olive oil, salt, and pepper
  • the wine was a superb California red,  Mazzocco Sonoma Cabernet Sauvignon 2011 from Dry Creek Valley