- Egg free
- Gluten free
- High in dietary fibre
- High in protein
- No added sugar
- Nut free
- Peanut free
- Seafood free
- Sesame free
- Shellfish free
- Wheat free
- 3 serves veg or fruit
What better way to warm up over winter than with our rich and hearty lamb shanks served atop creamy polenta and drizzled with a red wine jus?
- Serves4
- Cook time3 hour 30 minutes
- Prep time10 minutes, + 5 mins resting time
Ingredients
- 1 tbs olive oil
- 4 Coles Australian Lamb Shanks
- 1 brown onion, chopped
- 2 carrots, halved, thickly sliced
- 2 celery sticks, thickly sliced
- 4 garlic cloves, finely chopped
- 1 1/2 cups (375ml) Coles Slow Cooked Beef Stock
- 400g can chopped tomatoes
- 200ml pkt Coles Red Wine Jus
- 1 dried bay leaf
- 2 rosemary sprigs
- 1 cinnamon stick
- 1 cup (170g) polenta (cornmeal)
- 1/3 cup (25g) finely grated parmesan
- 50g butter, chopped
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat the oil in a large saucepan over medium-high heat. Add lamb and cook, turning, for 10 mins or until browned. Transfer to a bowl. Add the onion, carrot and celery to the pan. Cook, stirring, for 5 mins or until lightly golden. Add garlic and cook for 1 min or until aromatic. Return lamb to the pan with stock, tomato, jus, bay leaf, rosemary and cinnamon. Season. Bring to the boil, then reduce heat to low. Cover and cook for 3 hours or until lamb is falling off the bone.
Step 2
Use tongs to transfer lamb to a heatproof bowl. Loosely cover with foil and set aside for 5 mins to rest. Increase heat to medium-high and bring the jus mixture to the boil. Cook, stirring, for 10 mins or until mixture thickens slightly.
Step 3
Meanwhile, bring 4 cups (1L) water to a simmer in a large saucepan over medium-high heat. Gradually add polenta in a steady stream, whisking constantly. Cook, stirring with a wooden spoon, for 2 mins or until the polenta thickens. Stir in parmesan and butter.
Step 4
Season polenta and divide among serving plates. Top with the lamb and drizzle with the red wine jus mixture.
Serve with... mixed salad leaves and rosemary sprigs.
Recipe tip
COOK. STORE. SAVE.
Use it up: Bake a cake with leftover polenta and our recipe at coles.com.au/applericottacake.
Lamb shanks with red wine jus and polenta
- Serves4
- Cook time3 hour 30 minutes
- Prep time10 minutes, + 5 mins resting time
Ingredients
- 1 tbs olive oil
- 4 Coles Australian Lamb Shanks
- 1 brown onion, chopped
- 2 carrots, halved, thickly sliced
- 2 celery sticks, thickly sliced
- 4 garlic cloves, finely chopped
- 1 1/2 cups (375ml) Coles Slow Cooked Beef Stock
- 400g can chopped tomatoes
- 200ml pkt Coles Red Wine Jus
- 1 dried bay leaf
- 2 rosemary sprigs
- 1 cinnamon stick
- 1 cup (170g) polenta (cornmeal)
- 1/3 cup (25g) finely grated parmesan
- 50g butter, chopped
Description
What better way to warm up over winter than with our rich and hearty lamb shanks served atop creamy polenta and drizzled with a red wine jus?
Method
Step 1
Heat the oil in a large saucepan over medium-high heat. Add lamb and cook, turning, for 10 mins or until browned. Transfer to a bowl. Add the onion, carrot and celery to the pan. Cook, stirring, for 5 mins or until lightly golden. Add garlic and cook for 1 min or until aromatic. Return lamb to the pan with stock, tomato, jus, bay leaf, rosemary and cinnamon. Season. Bring to the boil, then reduce heat to low. Cover and cook for 3 hours or until lamb is falling off the bone.
Step 2
Use tongs to transfer lamb to a heatproof bowl. Loosely cover with foil and set aside for 5 mins to rest. Increase heat to medium-high and bring the jus mixture to the boil. Cook, stirring, for 10 mins or until mixture thickens slightly.
Step 3
Meanwhile, bring 4 cups (1L) water to a simmer in a large saucepan over medium-high heat. Gradually add polenta in a steady stream, whisking constantly. Cook, stirring with a wooden spoon, for 2 mins or until the polenta thickens. Stir in parmesan and butter.
Step 4
Season polenta and divide among serving plates. Top with the lamb and drizzle with the red wine jus mixture.
Serve with... mixed salad leaves and rosemary sprigs.