Moroccan lamb shanks with polenta and white beans

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READY IN: 2hrs 25mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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