Envelope tender lamb shanks in a tomato sauce on a bed of fluffy parmesan polenta.
- Preheat oven to 150°C. Heat the oil in a large casserole pan over high heat. Add half the lamb shanks and cook, turning, for 5 minutes or until brown all over. Transfer to a plate. Repeat with remaining lamb shanks.
- Add the onion, carrot, celery and garlic to the pan and cook, stirring, for 5 minutes or until onion softens. Add the wine and bring to a simmer. Add the lamb, Heinz big red tomato soup, chicken stock, rosemary and thyme and bring to a simmer. Remove from heat.
- Bake, covered, in preheated oven for 2 hours or until meat is tender and falling off the bone. Remove from heat. Taste and season with salt and pepper.
- Meanwhile, to make the parmesan polenta, bring the stock to the boil over high heat. While constantly whisking, add the polenta in a thin, steady stream until all incorporated. Cook, stirring with a wooden spoon, for 5 minutes or until polenta boils and thickens. Remove from heat. Add the parmesan and cream and stir to combine. Taste and season with salt and pepper.
- Spoon the polenta evenly among serving bowls. Top with lamb shanks and serve immediately.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set