Slow Cooked Lamb Shanks With Soft Polenta

Submitted by Lee_tahB

"From Judy (Healthy Eating mag)."

 

• Ready In: 2hrs 20mins
• Ingredients: 20
• Serves: 4

ingredients

• 1⁄4 cup olive oil
• 8 lamb shanks, trimmed
• 1⁄4 cup flour, seasoned
• 2 onions, sliced
• 3 garlic cloves, crushed
• 1 stalk celery, roughly chopped
• 2 carrots, roughly chopped
• 2 parsnips, roughly chopped
• 1 cup red wine
• 3 cups chicken stock
• 1 cup tomato passata
• 1 bay leaf
• 1 sprig fresh thyme
• 1⁄2 orange rind, cut into thick strips
• 1 sprig fresh parsley

• Polenta

• 2 cups chicken stock
• 2 cups water
• 1 cup fine instant polenta
• 2 tablespoons butter
• 1 pinch paprika, to garnish (optional)

directions

1. Preheat oven to 160°C(315°F). Heat oil in a heavy-bottomed casserole dish. It should be big enough to fit the shanks in a single layer. Lightly dust the shanks in the flour and brown in casserole dish. Remove from dish.
2. Add onion and cook gently for a few minutes. Stir in garlic, celery, carrot and parsnip. Pour in wine and let come back up to heat, about 1 minute. Return the shanks to the dish. Add the stock, passata herbs and orange peel. Cover and bake for 2 hours or until shanks are tender.
3. Gently remove the shanks from the dish and arrange on a warm serving plate. Spoon the vegetables and gravy over the shanks. Discard herbs. Serve with the polenta.
4. Polenta: Bring the stock and water to the boil. Slowly rain in the polenta, stirring constantly. Reduce heat and simmer over low heat for 5-6 minutes or until mix starts to leave the side of the pot. Remove from heat, add butter and season with salt and pepper. Spoon into a warm serving dish.