Day 31: Lamb Shanks and Polenta

Finally, a rainy day after the summer heatwave. Luckily we decided to cook Lamb Shanks with Polenta tonight. Talia is cooking the Lamb Shanks in Tamworth with her Grandpa, while I'm cooking my version in Sydney. Ah, the powers of technology. Bon Appetit!

Ingredients

• 6 lamb shanks
• 2 onions, finely chopped
• 4 carrots, finely chopped
• 4 garlic cloves, finely sliced
• 2 tins, chopped tomatoes
• 1 tin tomato puree
• 750ml / 3 cups lamb stock (chicken stock is optional)
• 3tsp sugar
• 1/2 tsp dried mint
• 1tsp dried parsley
• salt & pepper to taste

Polenta

• 500g / 3-4 cups polenta, cooked according to package instructions
• 2tbsn butter/margarine
• handful of parmesan/ pecorino

 

Method

1. Preheat the oven to 200°c.
2. In a large casserole pot, brown the shanks in a bit of oil. Remove from pot and set aside.
3. In the same pot, add a bit more oil and fry the onions and carrots until the onions are soft and translucent. Add the garlic and sautè for another minute.
4. Add the chopped tomatoes, tomato puree and lamb shanks back into the pot.
5. Combine the lamb stock with the sugar and herbs and pour into the pot.
6. Cover and place into the pre-heated oven.
7. Allow the lamb shanks to braise for an hour at 200°c then turn the oven down to 160°c and allow to braise for another hour or two until the meat comes off the bone easily.
8. Stir the butter and cheese into the polenta (this is optional) and serve with the lamb shanks.