Slow roasted lamb shanks
- 09.03.2017
- 391
Envelope tender lamb shanks in a tomato sauce on a bed of fluffy parmesan polenta.
Recipe «Slow roasted lamb shanks» presented in category Recipes / Meat, to prepare this dish you will need no more 2:20 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tbsp olive oil, 4 lamb shanks, 1 brown onion, finely chopped, 1 carrot, peeled, finely chopped, 1 celery stalk, finely chopped , 4 garlic cloves, finely chopped, 1/2 cup dry red wine, 400g can Heinz Big Red tomato soup , 2 cups Massel chicken style liquid stock, 8 rosemary sprigs, 8 thyme sprigs, 2 cups Massel chicken style liquid stock, 1 cup cornmeal, 1/2 cup finely grated parmesan, 1/2 cup thickened cream.
Ingredients:
- 1 tbsp olive oil
- 4 lamb shanks
- 1 brown onion, finely chopped
- 1 carrot, peeled, finely chopped
- 1 celery stalk, finely chopped
- 4 garlic cloves, finely chopped
- 1/2 cup dry red wine
- 400g can Heinz Big Red tomato soup
- 2 cups Massel chicken style liquid stock
- 8 rosemary sprigs
- 8 thyme sprigs
- 2 cups Massel chicken style liquid stock
- 1 cup cornmeal
- 1/2 cup finely grated parmesan
- 1/2 cup thickened cream
Instructions
- 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.