Slow Cooked Lamb Shanks With Soft Polenta |
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Prep Time: 20 Minutes Cook Time: 100 Minutes |
Ready In: 120 Minutes Servings: 4 |
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From Judy (Healthy Eating mag). Ingredients:
1/4 cup olive oil |
8 lamb shanks, trimmed |
1/4 cup flour, seasoned |
2 onions, sliced |
3 garlic cloves, crushed |
1 stalk celery, roughly chopped |
2 carrots, roughly chopped |
2 parsnips, roughly chopped |
1 cup red wine |
3 cups chicken stock |
1 cup tomato passata |
1 bay leaf |
1 sprig fresh thyme |
1/2 orange rind, cut into thick strips |
1 sprig fresh parsley |
2 cups chicken stock |
2 cups water |
1 cup fine instant polenta |
2 tablespoons butter |
1 pinch paprika, to garnish (optional) |
Directions:
1. Preheat oven to 160°C(315°F). Heat oil in a heavy-bottomed casserole dish. It should be big enough to fit the shanks in a single layer. Lightly dust the shanks in the flour and brown in casserole dish. Remove from dish.
2. Add onion and cook gently for a few minutes. Stir in garlic, celery, carrot and parsnip. Pour in wine and let come back up to heat, about 1 minute. Return the shanks to the dish. Add the stock, passata herbs and orange peel. Cover and bake for 2 hours or until shanks are tender.
3. Gently remove the shanks from the dish and arrange on a warm serving plate. Spoon the vegetables and gravy over the shanks. Discard herbs. Serve with the polenta.
4. Polenta: Bring the stock and water to the boil. Slowly rain in the polenta, stirring constantly. Reduce heat and simmer over low heat for 5-6 minutes or until mix starts to leave the side of the pot. Remove from heat, add butter and season with salt and pepper. Spoon into a warm serving dish.
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