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Lamb shanks with creamy parmesan polenta

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Lamb shanks with creamy parmesan polenta recipe will melt in your mouth. This is a dish that's sure the impress! 

  • Serves6
  • Cook time2 hour
  • Prep time15 minutes
Lamb shanks with creamy parmesan polenta

Ingredients

  • 1 tbs olive oil
  • 6 lamb shanks
  • 1 brown onion, finely chopped
  • 1 carrot, peeled, finely chopped
  • 1 celery stick, finely chopped
  • 2 garlic cloves, crushed
  • ½ cup (125ml) marsala wine
  • ½ cup (125ml) dry white wine
  • 400g can Coles Brand Diced Tomatoes
  • 1 cup (250ml) salt-reduced chicken stock
  • 1 orange, zested
  • ¼ cup (35g) pistachios, toasted, coarsely chopped
  • ¼ cup coarsely shredded flat-leaf parsley

Creamy parmesan polenta

  • 4 cups (1L) salt-reduced chicken or vegetable stock
  • 1 cup (170g) cornmeal (polenta)
  • ½ cup (125ml) thickened cream
  • ½ cup (40g) finely grated parmesan
  • ¼ cup finely chopped chives

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

  1. Step 1

    Preheat the oven to 140°C. Heat half the oil in a large ovenproof casserole pan over high heat. Add the lamb. Cook for 2-3 mins each side or until golden brown. Transfer to a plate.
  2. Step 2

    Add remaining oil to the pan. Add the onion, carrot, celery and garlic. Cook, stirring, for 5 mins or until onion softens. Return the lamb to the pan. Pour over the marsala and white wine. Bring to the boil. Cook for 3 mins or until wine reduces by half. Reduce heat to low. Add the tomato and stock. Stir to combine. Remove from heat.
  3. Step 3

    Bake, covered, turning occasionally, for 2 hours or until the meat is falling off the bone. Season with salt and pepper.
  4. Step 4

    Meanwhile, to make the polenta, bring the stock to the boil in a large saucepan over high heat. Stirring constantly with a whisk, gradually pour in the cornmeal and keep stirring. Reduce heat to low. Cook, stirring, for 10 mins or until cornmeal is tender. Remove from heat. Add the cream, parmesan and chives. Stir to combine. Season with salt and pepper.
  5. Step 5

    Combine the orange zest, pistachios and parsley in bowl. Divide the polenta among serving bowls. Top with lamb shanks. Sprinkle with orange gremolata.

    Lamb shanks with creamy parmesan polenta

    Lamb shanks with creamy parmesan polenta
    • Serves6
    • Cook time2 hour
    • Prep time15 minutes
    Ingredients
    • 1 tbs olive oil
    • 6 lamb shanks
    • 1 brown onion, finely chopped
    • 1 carrot, peeled, finely chopped
    • 1 celery stick, finely chopped
    • 2 garlic cloves, crushed
    • ½ cup (125ml) marsala wine
    • ½ cup (125ml) dry white wine
    • 400g can Coles Brand Diced Tomatoes
    • 1 cup (250ml) salt-reduced chicken stock
    • 1 orange, zested
    • ¼ cup (35g) pistachios, toasted, coarsely chopped
    • ¼ cup coarsely shredded flat-leaf parsley

    Creamy parmesan polenta

    • 4 cups (1L) salt-reduced chicken or vegetable stock
    • 1 cup (170g) cornmeal (polenta)
    • ½ cup (125ml) thickened cream
    • ½ cup (40g) finely grated parmesan
    • ¼ cup finely chopped chives
      Description

      Lamb shanks with creamy parmesan polenta recipe will melt in your mouth. This is a dish that's sure the impress! 

      Method
      1. Step 1

        Preheat the oven to 140°C. Heat half the oil in a large ovenproof casserole pan over high heat. Add the lamb. Cook for 2-3 mins each side or until golden brown. Transfer to a plate.
      2. Step 2

        Add remaining oil to the pan. Add the onion, carrot, celery and garlic. Cook, stirring, for 5 mins or until onion softens. Return the lamb to the pan. Pour over the marsala and white wine. Bring to the boil. Cook for 3 mins or until wine reduces by half. Reduce heat to low. Add the tomato and stock. Stir to combine. Remove from heat.
      3. Step 3

        Bake, covered, turning occasionally, for 2 hours or until the meat is falling off the bone. Season with salt and pepper.
      4. Step 4

        Meanwhile, to make the polenta, bring the stock to the boil in a large saucepan over high heat. Stirring constantly with a whisk, gradually pour in the cornmeal and keep stirring. Reduce heat to low. Cook, stirring, for 10 mins or until cornmeal is tender. Remove from heat. Add the cream, parmesan and chives. Stir to combine. Season with salt and pepper.
      5. Step 5

        Combine the orange zest, pistachios and parsley in bowl. Divide the polenta among serving bowls. Top with lamb shanks. Sprinkle with orange gremolata.