Lamb shanks with creamy parmesan polenta recipe will melt in your mouth. This is a dish that's sure the impress!
Serves66
Cook time2 hr2 hour
Prep time15 mins15 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
1/2 cup (125ml) marsala wine
1/2 cup (125ml) dry white wine
400g can Coles Brand Diced Tomatoes
1 cup (250ml) salt-reduced chicken stock
1 orange, zested
1/4 cup (35g) pistachios, toasted, coarsely chopped
1/4 cup coarsely shredded flat-leaf parsley
Creamy parmesan polenta
4 cups (1L) salt-reduced chicken stock
1 cup (170g) cornmeal (polenta)
1/2 cup (125ml) thickened cream
1/2 cup (40g) finely grated parmesan
1/4 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
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.
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.
Step 3
Bake, covered, turning occasionally, for 2 hours or until the meat is falling off the bone. Season with salt and pepper.
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.
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.
Recipe tip
COOK. STORE. SAVE.
Ingredient tip: You can substitute salt-reduced chicken for vegetable stock.
1/4 cup (35g) pistachios, toasted, coarsely chopped
1/4 cup coarsely shredded flat-leaf parsley
Creamy parmesan polenta
4 cups (1L) salt-reduced chicken stock
1 cup (170g) cornmeal (polenta)
1/2 cup (125ml) thickened cream
1/2 cup (40g) finely grated parmesan
1/4 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
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.
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.
Step 3
Bake, covered, turning occasionally, for 2 hours or until the meat is falling off the bone. Season with salt and pepper.
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.
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.
