Name: Lamb Shanks With Parmesan Polenta Recipe
Total time: 195 min
Yield: 4
Cuisine: Swiss

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

These tender slow-cooked lamb shanks paired with cream parmesan polenta are simply divine. 

How to make Lamb Shanks With Parmesan Polenta Recipe

Gemma Purcell

Crawler

Swiss

<p>These tender slow-cooked lamb shanks paired with cream parmesan polenta are simply divine. </p>

Non Vegetarian

Plain flour

Small lamb shanks,  french trimmed

Olive oil

Leeks,  pale section only,  washed,  dried,  thinly sliced

Carrots,  peeled,  finely chopped

Garlic Cloves,  Crushed

Dry white wine

Massel chicken style liquid stock

1 can diced italian tomatoes

Fresh thyme

Fresh thyme,  extra,  to serve

Polenta

Butter

Place flour in a bowl and season with salt and pepper. Coat the lamb shanks with flour mixture and shake off excess. Heat oil in a large stock pot over medium-high heat. Add 2 lamb shanks and cook, turning occasionally, for 5-6 minutes or until brown. Transfer to a heatproof bowl. Repeat with remaining lamb shanks.

step 1

Reduce heat to medium. Add the leek, carrot and garlic to the pan and cook, stirring, for 5 minutes or until soft. Increase heat to high. Add the wine and bring to the boil. Cook, stirring, for 2 minutes. Add the stock, tomato and thyme and stir to combine. Reduce heat to low. Return lamb shanks to the pan and cook, covered, for 2 hours or until lamb is tender and falls off the bone. Transfer lamb shanks to a heatproof bowl. Cover with foil to keep warm.

step 2

Increase heat to high and simmer, stirring occasionally, for 15-20 minutes or until vegetable mixture thickens and the sauce has reduced by half.

step 3

Meanwhile, to make the parmesan polenta, place the stock in a medium saucepan. Bring to the boil over medium heat. Gradually add the polenta in a thin steady stream, stirring constantly until incorporated. Cook, stirring constantly with a wooden spoon, for 15-20 minutes or until the mixture thickens and polenta is soft. Remove from heat. Add the butter and parmesan and stir until well combined. Taste and season with salt and pepper.

step 4

Divide the parmesan polenta among serving bowls. Top with lamb shanks and pour over the vegetable mixture. Top with extra thyme and serve.

step 5

Taste