Slow Roasted Lamb Shanks With Creamy Polenta
Ingredients
- 2 tablespoon Plain flour
- 2 tablespoon Olive oil
- 2 clove Garlic crushed
- 1 Brown onion diced
- 1 Celery stalk diced
- 3 stalk Fresh thyme
- 1 Carrot diced
- 1 teaspoon Oregano dried
- 2 cup Salt reduced stock 500mls
- 700 millilitre Tomato passata
- 1/2 cup Red wine 125mls
- Fresh herbs to garnish
- Soft white polenta and asparagus to serve
Method
Pre-heat oven to 170◦ Place half the oil in a large, frying pan over a moderately high heat. Lightly flour lamb shanks, season with salt and cracked black pepper. Cook lamb shanks for 8 minutes. Transfer to a plate.
Return frying pan to the heat, add remaining oil. Add garlic, bay leaves, onion, celery, while pan-frying add fresh thyme followed by carrots. Cook for 5-8 minutes, stirring occasionally or until soft and golden. Add oregano. Cook for a further 3 -5 minutes. Place in a heavy based casserole dish, top with lamb shanks.
Add the stock and bring to boil. Add tomato passata and red wine, bring to the boil, reduce heat and simmer for 8 minutes, to thicken slightly. Pour sauce over lamb shanks. Cover with baking paper and foil. Cook in the oven for 3 hours.
Serve lamb shanks on a bed of soft white polenta, garnished with fresh herbs and with steamed asparagus.
Lamb Shanks Hindquarter
If cooked slowly, hindquarter shanks have a superb flavour because they are bigger and fatter than forequarter shanks. The lamb leg has minimal fat inside and…
