Sunday Dinner

Happy Sunday! Every Sunday we share a recipe so you can cook along with us.

Cherry-Braised Lamb Shanks with Goat Cheese Polenta

Hey friends,

This is the kind of dish that starts early and rewards you all day. You get the lamb going, the house fills with that slow-cooked, cozy smell, and suddenly everyone’s asking when dinner will be ready. These cherry-braised lamb shanks are rich, tender, and quietly impressive. The cherries add just enough brightness, and spooned over creamy goat cheese polenta, it’s exactly what a cold Sunday night calls for. It also makes a pretty great centerpiece for a holiday dinner table.

We love cooking with American lamb around here. It’s deep in flavor, versatile, and approachable. This recipe also takes me back. It was one of the very first dishes we cooked when we launched the Fan of Lamb Cooking Club. And now, Fan of Lamb is officially on YouTube! All of those on-demand classes are easier to access than ever, along with live classes, recipes, and the same chefs and community you know and love.

If you want to keep cooking lamb with us, subscribe to our YouTube channel so you don’t miss a class or a recipe! Live classes are now hosted on YouTube Live, past classes live in a dedicated playlist you can watch anytime, and recipes are always waiting for you on homemadecooking.com.

For more recipes and free virtual cooking classes, visit homemadecooking.com/upcoming-classes.

Cook Better, Live Better.

Ingredients

To make this recipe, please assemble the following
ingredients and prepare each item as noted:

For the Lamb Shanks:

• 4 American lamb shanks (about 3 lbs)

• Salt and freshly ground black pepper, to taste

• 2 tablespoons olive oil

• 1 large onion, diced

• 3 cloves garlic, minced

• 2 cups frozen cherries, thawed and roughly chopped

• 1 cup red wine

• 1 cup beef broth

• 2 tablespoons tomato paste

• 1 tablespoon balsamic vinegar

• 2 sprigs fresh thyme

• 2 sprigs fresh rosemary

For the Goat Cheese Polenta:

• 4 cups water or low-sodium chicken/vegetable broth

• 1 cup polenta (coarse-ground cornmeal)

• 1/2 teaspoon salt

• 2 tablespoons butter or olive oil

• 4 oz goat cheese, crumbled

• 1/4 cup grated Parmesan

• 3 scallions, thinly sliced (reserve some for garnish)

• Freshly ground black pepper, to taste

Upcoming Schedule

Monday 12/15 at 4:00pm PT

Homemade Biscotti (~50min)
These biscotti are crisp, buttery, and totally customizable. They’re perfect for gifting or pairing with a hot cup of coffee. Start with a simple, classic base dough, then mix in your favorite seasonal flavors like bright orange and almond or rich chocolate and pistachio. Twice-baked for that signature crunch, they keep beautifully and bring a little holiday magic to every bite. Chef instructor: Bonny

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After class, please fill out this 5-question
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Tuesday 12/16 at 4:00pm PT

Cranberry Apple Pie (~50min)
Join us live on YouTube! This cheerful holiday pie brings together crisp apples and bright, tangy cranberries for a flavor combo that feels instantly festive. With a sparkling lattice top and a cozy, just-baked aroma, it’s the kind of dessert that makes the whole kitchen feel lively. And with our special guest chef from Pampered Chef in the mix, we’ll have even more fun bringing it to life together. Chef instructor: Joel, Special guest: Sandy Wolner

Thursday 12/18 at 4:00pm PT

Homemade Ricotta and Party Bites (~50min)
Join us live on Youtube! Homemade ricotta sounds fancy, but it’s one of the easiest (and most satisfying) kitchen projects you can do: warm milk, a little acid, and strain. The result is rich, creamy cheese that tastes miles better than store-bought. Once you’ve got your batch, turn it into simple bites for your next gathering: Mortadella and Pesto Crostini, Ricotta Chaat Cups, and Charred Corn Tostadillas, three festive, five-minute ways to show off your handiwork. Chef instructor: Bonny