My friend Deb and some of her friends have been hosting “My Kitchen Rules” themed dinner parties. Deb had settled on lamb shanks and I suggested she try a tried and true favourite recipe of mine. This is a lovely easy way to make lamb shanks where the meat falls of the bone, and the delicious tomato base makes a fantastic sauce for the shanks.
I often serve the lamb shanks with mashed potato, but Deb went for a creamy polenta which I’m told worked really well. With a bit of broccolini on the side you have a delicious warming winter dish.
So thanks to Deb for the great photos – she tells me that they were very well received by her friends. What I want to know is did she win the contest?
To make the creamy polenta boil 1L of water, add 1 cup of polenta and cook on medium heat, stirring constantly for 10-15 minutes (until thick. Add 1 cup of parmesan cheese and 1/2 cup cream and continue stirring for 5 minutes on low heat. Take off heat and rest for 5 minutes before serving.
Details
- Prep Time:
20 min - Cook Time:
180 min - Ready Time:
3 h, 20 min
Ingredients
- 6 small Lamb shanks (frenched)
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 2 cups Onion, diced
- 1 cup Carrot, diced
- 1/2 cup Celery, diced
- 2 cloves Garlic, diced
- 3/4 cup Dry red wine
- 250 mls Beef stock
- 1 tbsp Rosemary
- 1 tsp Water
- 1/2 tsp Cornflour
- 2 Tins of tomatoes
Directions
- Preheat oven to 180.
- To prepare lamb, sprinkle evenly with 1/4 tsp salt and 1/4 tsp pepper. Heat a large, wide dutch oven over medium-high heat. Add lamb, cook for 12 minutes, browning on all sides. Remove lamb from pan.
- Add onion, carrot and celery to pan. Saute 8 minutes until lightly browned. Add garlic and saute 1 min.
- Add red wine, bring to boil. Cook 2 minutes until most of liquid evaporates.
- Return lamb to pan, stir in tomatoes, beef stock and 1 tbs rosemary. Bring to boil.
- Cover dutch oven with lid, place in oven and bake for 2 hrs until lamb is tender. Remove lamb from pan, set aside and keep warm.
- Add remaining salt and pepper, bring to the boil on the stove over high heat. Cook until sauce is reduced to about 3 1/2 cups (about 30 minutes), stirring frequently.
- Combine water and cornflour in a small bowl, stirring with a whisk. Add mixture to pan, cook 30 secs or until sauce thickens, stirring constantly.
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