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Recipe

Rosemary and port lamb shanks with creamy polenta

Sep 29, 2012 2:00pm
  • 20 mins preparation
  • 1 hr 45 mins cooking
  • Serves 4
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Ingredients

Rosemary and port lamb shanks
  • 2 tablespoon olive oil
  • 8 frenched lamb shanks
  • 1 large red onion, coarsely chopped
  • 2 clove garlic, crushed
  • 800 gram can diced tomatoes
  • 1 1/2 cup port or full-bodied red wine
  • 1 1/2 cup water
  • 2 tablespoon rosemary leaves
Creamy polenta
  • 2 cup milk
  • 2 cup water
  • 1 cup polenta
  • 1/2 cup finely grated parmesan cheese
  • 1/2 cup cream

Method

Rosemary and port lamb shanks with creamy polenta
  • 1
    In a large saucepan, heat half the oil on high. Cook shanks in 2 batches for 4-5 minutes until browned all over. Transfer to a large bowl.
  • 2
    Heat remaining oil in same pan. Sauté onion and garlic for 2-3 minutes until tender. Add tomatoes, port (or red wine), water and rosemary. Bring to boil.
  • 3
    Return lamb to pan and simmer, covered, for 1 hour. Uncover and simmer for a further 25-30 minutes until lamb is tender. Season to taste.
  • 4
    To make the creamy polenta; bring the milk and water to boil in a medium saucepan. Gradually stir in polenta. Reduce heat and simmer, stirring, for 4-5 minutes until polenta thickens slightly. Stir in cheese and cream. Season to taste.
  • 5
    Serve lamb with creamy polenta.

Notes

Cooking time will depend on the size of the lamb shanks. The meat should almost be falling off the bone when they are ready. Use good-quality wine - if you can't drink it, you shouldn't cook with it either.

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