Favourite Aussie succulent lamb shanks
This is a tasty meal of succulent lamb shanks on a bed of perfectly cooked polenta that will impress even the toughest of Saffer critics.
0:10 Prep 1:45 Cook 4 Servings
Ingredients you will need
- 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 – 7 easy steps
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 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.
Above is another tasty version that will excite your family or new Aussie friends.
I borrowed this fine recipe from Taste.com.au
In a hurry, then why not cook the sausage sizzle