Slow roasted lamb shanks

Recipes / Meat

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Spoon the polenta evenly among serving bowls. Top with lamb shanks and serve immediately.