Moroccan lamb shanks with polenta and white beans

Tasty elegant lamb shank recipe adapted from the womens weekly. Prep time does not take in the soaking time for the beans.

• Ready In: 2 hrs 25 mins
• Serves: 6

Ingredients

• 1 1⁄2 cups  dried haricot beans (can use navy, cannellini, great northern, 300g)
• 12  french trimmed lamb shanks (approx 3 kg.)
• 1⁄4 cup plain flour, to toss lamb shanks in
• 1  tablespoon olive oil
• 2  medium red onions, chopped finely (340g)
• 2  cloves garlic, crushed
• 2  teaspoons ground cumin
• 1⁄2 teaspoon ground cardamom
• 1⁄2 teaspoon ground ginger
• 2  teaspoons  finely grated fresh lemon rind
• 80  ml lemon juice
• 2 (400 g) cans tomatoes
• 2 1⁄2 cups  beef stock
• 1⁄4 cup tomato paste
• 3  cups water
• 3  cups milk
• 2  cups polenta
• 2  teaspoons  finely grated fresh lemon rind, extra
• 1⁄4 cup  loosely packed finely chopped flat leaf parsley
• 1⁄4 cup  loosely packed finely chopped fresh coriander leaves

Directions

1. Cover beans with cold water in a large bowl and soak overnight, drain Coat the lamb in the flour; shake off excess.
2. Heat the oil in a large saucepan; cook the lamb in batches until browned all over.
3. Add onion and garlic; cook stirring until the onion is soft.
4. Add spices to the pan; cook stirring about 2 minutes or until fragrant.
5. Stir in the beans, rind, juice, undrained crushed tomatoes, stock and paste and bring to the boil.
6. Reduce heat and simmer covered for 40 minutes.
7. Uncover; simmer for about 50 minutes or until lamb and the beans are tender.
8. Heat the water and milk in a large saucepan (do not boil).
9. Add the polenta; cook stirring about 5 minutes or until liquid is absorbed and polenta softens.
10. Serve the lamb mixture on polenta and sprinkled with combined extra rind, parsley and coriander.