Recipes Slow roasted lamb shanks

Recipes Slow roasted lamb shanks

Recipes Slow roasted lamb shanks

Recipes Slow roasted lamb shanks Cover tender lamb shanks in a tomato sauce on a bed of cosy parmesan polenta. Slow roasted lamb shanks

Ingredients

  • 1 tablespoon olive oil
  • 4 lamb shanks
  • 1 brown onion, finely chopped
  • 1 carrot, peeled, finely chopped
  • 1 celery stalk, finely chopped
  • 4 garlic cloves, finely chopped
  • 1/2 cup (125ml) dry red wine
  • 400g can Heinz Big Red tomato soup
  • 2 cups (500ml) Massel chicken style liquid stock
  • 8 rosemary sprigs
  • 8 thyme sprigs

Parmesan polenta

  • 2 cups (500ml) Massel chicken style liquid stock
  • 1 cup (170g) cornmeal (polenta)
  • 1/2 cup (40g) finely grated parmesan
  • 1/2 cup (125ml) thickened cream

Method

  • Step 1

    Preheat oven to 150�C. Heat the oil in a huge casserole pan over high heat. Add half the lamb shanks and cook, turning, for 5 minutes or until brown all over. Transfer to a plate. Repeat with remaining lamb shanks.

  • Step 2

    Add the onion, carrot, celery and garlic to the pan and cook, stirring, for 5 minutes or until onion softens. Add the wine and bring to a simmer. Add the lamb, Heinz big red tomato soup, chicken stock, rosemary and thyme and bring to a simmer. Remove from heat.

  • Step 3

    Bake, covered, in preheated oven for 2 hours or until meat is tender and falling off the bone. Remove from heat. Taste and season with salt and pepper.

  • Step 4

    Meanwhile, to make the parmesan polenta, bring the stock to the boil over high heat. While constantly whisking, add the polenta in a thin, steady stream until all incorporated. Cook, stirring with a wooden spoon, for 5 minutes or until polenta boils and thickens. Remove from heat. Add the parmesan and cream and stir to combine. Taste and season with salt and pepper.

  • Step 5

    Spoon the polenta evenly among serving bowls. Top with lamb shanks and serve immediately.