Name: Rosemary Lamb Shanks Braised In Red Wine Recipe
Total time: 115 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

A hearty meal of succulent lamb shanks on a bed of perfectly made polenta will impress even the toughest of critics. 

How to make Rosemary Lamb Shanks Braised In Red Wine Recipe

Sarah Hobbs

Crawler

Swiss

<p>A hearty meal of succulent lamb shanks on a bed of perfectly made polenta will impress even the toughest of critics. </p>

Non Vegetarian

Olive oil

French trimmed lamb shanks

Brown onions,  coarsely chopped

Garlic Cloves,  Crushed

Dry red wine

400gcans diced tomatoes

Rosemary sprigs

Massel chicken style liquid stock

Cornmeal

Finely Grated Parmesan

Preheat oven to 160c. Heat the oil in a large flame-proof casserole dish over high heat. Add half the lamb and cook, turning, for 5 minutes or until brown all over.

step 1

Transfer to a plate. Repeat with remaining lamb. Add the onion and garlic to the pan and cook, stirring, for 5 minutes or until onion softens. Return the lamb and pour over the red wine. Bring to the boil.

step 2

Cook for 2-3 minutes, or until wine reduces by half. Remove from heat. Add the tomato and rosemary. Bake, covered, for 1 1/2 hours or until lamb is almost falling off the bone.

step 3

To make the polenta, heat the stock in a large saucepan over high heat.

step 4

Bring to a simmer. While stirring with a balloon whisk, add the cornmeal in a thin, steady stream.

step 5

Cook, stirring with a wooden spoon, for 5 minutes or until polenta boils and thickens. Remove from heat. Add the parmesan and mascarpone and stir to combine.

step 6

Spoon the polenta into bowls, top with lamb and serve.

step 7

Taste