Lamb shanks with creamy polenta
Serves 4
Ingredients:
4 Medium lamb shanks 2 red onions (sliced) 1 x 400g canned tomatoes 250 ml red wine 750ml beef/chicken stock 2 carrots (peeled and sliced) 2 celery sticks (sliced) 30 ml olive oil 2 cloves garlic (crushed) 4 sprigs of thyme 2 sprigs of rosemary 1 tablespoon of brown sugar Flour to dust
Polenta Ingredients:
2 cups of chicken stock 1 cup of polenta 2 tbs grated Parmesan cheese
Method
Preheat 180°C.
Season the shanks with salt and pepper, then dust with flour.
In a heavy-based castiron pot heat the olive oil and brown the shanks, remove from pot once outside has been browned – and set aside
In the same pot, sauté
the
oven
to the onions for two minutes then add in garlic, vegetables and herbs and cook for a further two minutes.
Add in the red wine and cook for five minutes.
Place the shanks back into the pot and add in the tomatoes, stock and sugar.
Cover the pot with a lid and cook in the oven for 2½ hours or until tender.
Be sure to keep checking every now and then and add more stock, if need be as you don’t want
the lamb to be dried out.
For the polenta
Heat the stock in a pot and bring to boiling point.
Once the stock is boiling, pour in the polenta in a steady stream and use a whisk to stir the mixture so that there are no lumps.
Cover the pot and turn the heat to very low and cook for 10 minutes.
Remove from heat and stir in the Parmesan cheese.
Serve and enjoy.