Join “Jayni’s Kitchen” this week for “Tucking In: A Savory Winter Meal.”

Host Jayni Carey will prepare the following recipes: Braised Lamb Shanks with Persillade, Cripsy Polenta Rounds, and Salad with Garlic French Dressing.

A new show airs at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 9:30 p.m. Tuesday; 9 a.m., 5:30 p.m. and 9 p.m. Wednesday; 9:30 a.m. and 7 p.m. Thursday; 10 a.m. and 7:30 p.m. Friday; 9:30 a.m. Saturday; 10:30 p.m. Sunday; and 10 a.m. and 8:30 p.m. Monday.

Braised Lamb Shanks with Persillade

4 lamb shanks, about 2 1/2 pounds

1 tablespoon butter

2 tablespoons olive oil

Salt and black pepper, to taste

1/3 cup shallot, finely chopped

1/3 cup carrot, finely chopped

1/3 cup celery, finely chopped

1 1/2 cups chicken broth (low-sodium), divided

1 cup dry white wine

3 garlic cloves, minced

1/2 cup crushed tomatoes with rosemary, or chopped tomatoes

1 teaspoon herbes de Provence

1/4 teaspoon dried lavender, crushed (optional)

Persillade:

2 tablespoons finely chopped flat-leaf parsley

1 garlic clove, finely chopped

Trim any excess fat from the lamb shanks. Rinse and pat dry with paper towels. In a large braising pan, heat the butter and olive oil over medium heat. Place the lamb shanks in the pan and brown on all sides. Remove the shanks to a platter and sprinkle with salt and pepper.

Add the shallot, carrot and celery to the pan drippings, reduce the heat to medium-low and cook until soft, about 5 minutes. Add 1/2 cup of chicken broth to the pan and raise the heat to medium. Scrape up the browned bits and reduce the liquid by half. Return the shanks to the pan and add the remaining cup of chicken broth, white wine, garlic, crushed tomatoes, herbes de Provence and lavender, if desired. Cover and simmer the lamb shanks over medium-low to low heat for 2 to 2 1/2 hours, turning occasionally, until very tender.

While the shanks are cooking, prepare the Persalliade: Chop the parsley and garlic separately. Then combine and chop them together until very finely minced. Place the mixture in a small bowl and set aside.

When the shanks are tender, remove them from the braising pan, place them on a warm platter and tent with aluminum foil. Skim the fat from the pan liquid and simmer for about 5 minutes over medium heat to reduce and thicken slightly. Stir in the Persillade and simmer for 1 minute more.

Place each lamb shank in a wide, shallow soup bowl. Top each shank with some of the pan sauce and serve with Crispy Polenta Rounds (recipe follows.). Serves 4.

Patrick Nichol’s wine recommendations: 2004 Tablas Creek Esprit de Beaucastel, 2004 Justin Syrah and 2006 Folie à Deux Menage à Trois.

Crispy Polenta Rounds

1 1/2 cups chicken broth (low-sodium)

1 1/2 cups water

1 cup cold water

1 teaspoon salt

1 cup yellow cornmeal

2 to 3 tablespoons olive oil

In a large saucepan or Dutch oven, bring 11/2 cups each chicken broth and water to a boil over high heat.

Pour 1 cup of cold water into a bowl. Whisk in the salt and cornmeal. Slowly pour the cornmeal mixture into the boiling broth and water, stirring constantly. Reduce the heat to medium-low and stir the polenta continually for about 15 minutes, until thickened. Pour the polenta into a lightly oiled 9 1/2 x 11-inch baking dish. Working quickly, smooth the top with the back of a large spoon. Let the polenta cool completely.

When the polenta has cooled to room temperature, cut it into rounds using a 2 or 2 1/2-inch biscuit cutter. Heat the olive oil in a large, non-stick skillet over medium-high heat. Place the polenta rounds in the skillet and fry until golden brown, about 3 to 5 minute each side. Drain briefly on paper towels and serve with the Braised Lamb Shanks. Makes 12 polenta rounds.

Salad Greens, Cucumber and Carrot with Garlic French Dressing and Smoky Blue Cheese

(That 70’s Salad)

Garlic French Dressing:

2 tablespoons red wine vinegar

2 tablespoons lemon juice

1 small garlic clove, minced

2 teaspoons sugar

1/2 teaspoon paprika

1/2 teaspoon dry mustard

1/2 teaspoon salt

1/8 teaspoon black pepper

6 tablespoons extra-virgin olive oil

1 head leaf lettuce, rinsed and drained

1 small cucumber, thinly sliced

1 medium carrot, peeled and shredded

Smoky blue cheese, crumbled

Garlic French Dressing: In a small bowl, combine the red wine vinegar, lemon juice, garlic, sugar, paprika, dry mustard, salt and pepper. Whisk in the olive oil until well combined.

Tear the lettuce leaves and place them in a large salad bowl. Add the sliced cucumber and shredded carrot. Whisk the dressing and pour as much as desired over the salad. Toss to coat. Arrange the salad on salad plates and top with crumbled smoky blue cheese. Serves 4.