Tomato-braised lamb shanks with creamy polenta
Heavely succulent braised lamb shanks with creamy polenta - dinner is sorted! Warm up the family with this deliciously satisfying and comforting dish!
- 4 hrs cooking
- Serves 8
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Ingredients
Tomato-braised lamb shanks with creamy polenta
- 2 tablespoon olive oil
- 16 french-trimmed lamb shanks (3.2kg)
- 1 red onion (300g), sliced thinly
- 1 clove garlic, crushed
- 2 tablespoon tomato paste
- 1 cup (250ml) dry red wine
- 2 cup (500ml) chicken stock
- 1 cup (250ml) water
- 400克罐头蕃茄丁
- 2 tablespoon coarsely chopped fresh rosemary
Creamy polenta
- 3 cup (750ml) water
- 2 cup (500ml) milk
- 1 cup (250ml) chicken stock
- 1 1/2 cup (255g) polenta
- 1/2 cup (40g) coarsely grated parmesan
- 1 cup (250ml) pouring cream
Method
Tomato-braised lamb shanks with creamy polenta
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1Preheat oven to 200°C/400°F.
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2Heat half the oil in a large flameproof baking dish on the stove top; cook lamb, in batches, until browned. Remove from dish.
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3Heat remaining oil in same dish; cook onion and garlic, stirring, until onion softens. Add paste to pan; cook, stirring, 2 minutes. Add wine; bring to the boil. Boil, uncovered, until liquid is reduced by half.
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4Return lamb to dish with stock, the water, tomatoes and rosemary. Cover; bake in oven about 3 hours or until lamb is tender.
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5Remove lamb from dish; cover to keep warm. Reserve pan juices.
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6Meanwhile, make creamy polenta. Bring the water, milk and stock to the boil in a medium saucepan; gradually stir in polenta. Cook, stirring, about 10 minutes or until polenta thickens slightly. Stir in cheese and cream. Season to taste.
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7Divide polenta among serving plates; top with lamb shanks and reserved pan juices.
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