Lamb Shanks with Red Chile, Parmesan Polenta and Sauteed Kale with Garlic

Ingredients

• 3 cup vegetable broth (Can substitute with water or chicken broth)
• 1 cup whole milk (For a creamier texture)
• 1 cup polenta (Medium or coarse ground yellow cornmeal)
• 1 tsp salt (Adjust to taste)
• 0.5 tsp black pepper (Freshly ground is best)
• 3 tbsp unsalted butter (Cut into small pieces)
• 0.5 cup parmesan cheese (Freshly grated Parmigiano-Reggiano)
• 2 tbsp fresh parsley (Finely chopped, for garnish)

Instructions

1. 1

   Heat the Liquid

   • In a medium, heavy-bottomed saucepan, combine the vegetable broth and whole milk.
   • Bring the mixture to a gentle simmer over medium heat. Do not let it come to a rolling boil.
   • Once simmering, stir in the salt.
2. 2

   Whisk in the Polenta

   • Reduce the heat to low.
   • While whisking constantly with one hand, use your other hand to slowly and steadily pour the polenta into the simmering liquid. This continuous whisking is crucial to prevent lumps from forming.
3. 3

   Cook the Polenta

   • Continue to whisk for 2-3 minutes as the polenta begins to thicken.
   • Switch from a whisk to a wooden spoon. Cover the saucepan and cook for 20-25 minutes on the lowest heat setting.
   • Uncover and stir vigorously every 5 minutes to prevent the polenta from sticking to the bottom of the pan.
   • The polenta is ready when the texture is thick, creamy, and the individual grains are tender. It should pull away from the sides of the pan as you stir.
4. 4

   Finish with Butter and Cheese

   • Remove the saucepan from the heat.
   • Immediately stir in the cubed unsalted butter until it has completely melted.
   • Add the freshly grated Parmesan cheese and black pepper. Stir vigorously until the cheese is melted and the polenta is smooth and glossy.
5. 5

   Serve Immediately

   • Taste the polenta and adjust the seasoning with more salt or pepper if necessary.
   • Serve warm in bowls, garnished with fresh parsley. Polenta will set and firm up as it cools.

Ingredients

• 1 lb Kale (Lacinato or curly kale recommended)
• 2 tbsp Extra Virgin Olive Oil
• 4 cloves Garlic (Thinly sliced)
• 0.25 tsp Red Pepper Flakes (Optional, adjust to taste)
• 3 tbsp Water (Or use vegetable broth for more flavor)
• 0.5 tsp Salt (Or to taste)
• 0.25 tsp Black Pepper (Freshly ground)
• 1 tbsp Lemon Juice (Freshly squeezed)

Instructions

1. 1

   Prepare the Kale: Wash the kale leaves thoroughly under cold running water. Pat them completely dry with a salad spinner or clean kitchen towel. Remove the tough, woody center stems by tearing the leaves away. Roughly chop the leaves into bite-sized pieces. Thinly slice the garlic cloves.

2. 2

   Sauté Aromatics: Heat the extra virgin olive oil in a large skillet or Dutch oven over medium heat. Once shimmering, add the sliced garlic and red pepper flakes (if using). Cook, stirring constantly, for about 30-60 seconds until the garlic is fragrant and just beginning to turn golden. Do not let it brown, as it will become bitter.

3. 3

   Wilt the Kale: Add the chopped kale to the skillet. The pan will be very full. Using tongs, toss the kale continuously for 1-2 minutes to coat it with the garlic-infused oil. It will begin to wilt and reduce in volume.

4. 4

   Steam to Tenderness: Pour the water or vegetable broth into the pan. It will sizzle and create steam. Immediately cover the skillet with a lid and reduce the heat to medium-low. Let the kale steam for 3-5 minutes, until it has wilted to your desired tenderness.

5. 5

   Finish Cooking: Uncover the skillet and increase the heat back to medium. Continue to cook, stirring occasionally, for another 2-3 minutes to allow any excess liquid to evaporate.

6. 6

   Season and Serve: Remove the skillet from the heat. Season with salt and freshly ground black pepper. Drizzle with the fresh lemon juice and toss one final time to combine. Serve immediately.