Slow roasted lamb shanks with creamy polenta
Serves: 4 | Preparation time: 20 mins | Cooking Time: 180mins
4x Tasman lamb shanks
2 tbsp plain flour
2 tbsp olive oil
2 garlic cloves, crushed
1 brown onion, diced
1 celery stalk, diced
3 stalks fresh thyme
1 carrot, diced
1 tsp dried oregano
2 cups (500mls) salt reduced stock
700mls tomato passata
½ cup (125mls) red wine
Fresh herbs to garnish
Soft white polenta and asparagus to serve
- Pre-heat oven to 170°C 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.
- Top serving dish with shaved parmesan.
- Lamb shanks can be cooked the day before and gently heated to serve.
- Polenta can be substituted with mashed potato
- Asparagus can be substituted with broccoli or broccolini
- This recipe also works by cooking lamb shanks in a slow cooker
Recipe kindly provided by Australian Lamb