Recipes Rosemary lamb shanks braised in red wine

Recipes Rosemary lamb shanks braised in red wine

Recipes Rosemary lamb shanks braised in red wine

Recipes Rosemary lamb shanks braised in red wine A hearty meal of succulent lamb shanks on a bed of perfectly made polenta will impress even the most difficult of critics. Rosemary lamb shanks braised in red wine

Ingredients

  • 1 tablespoon olive oil
  • 4 french trimmed lamb shanks
  • 2 brown onions, coarsely chopped
  • 2 garlic cloves, crushed
  • 2 cup (250ml) dry red wine
  • 2 x 400gcans diced tomatoes
  • 2 tablespoons rosemary sprigs
  • 4 cups Massel chicken style liquid stock
  • 1 cup cornmeal (polenta)
  • 1/2 cup finely grated parmesan
  • 1/2 cup mascarpone

Method

  • Step 1

    Preheat oven to 160�C. Heat the oil in a large flame-proof casserole dish over high heat. Add half the lamb and cook, turning, for 5 minutes or until brown all over.

  • Step 2 Transfer to a plate. Repeat with remaining lamb. Add the onion and garlic to the pan and cook, stirring, for 5 minutes or until onion softens. Return the lamb and pour over the red wine. Bring to the boil.
  • Step 3 Cook for 2-3 minutes, or until wine reduces by half. Remove from heat. Add the tomato and rosemary. Bake, covered, for 1/2 hours or until lamb is almost falling off the bone.
  • Step 4

    To make the polenta, heat the stock in a large saucepan over high heat.

  • Step 5

    Bring to a simmer. While stirring with a balloon whisk, add the cornmeal in a thin, steady stream.

  • Step 6 Cook, stirring with a wooden spoon, for 5 minutes or until polenta boils and thickens. Remove from heat. Add the parmesan and mascarpone and stir to combine.
  • Step 7 Spoon the polenta into bowls, top with lamb and serve.