Skip to main content
Coles

Slow cooker lamb shanks with polenta

Skip to IngredientsSkip to Method

Served with polenta, this Slow cooker lamb shanks recipe is full of rich flavours. Sure to be a hit with friends and family, this is a dish you can't go wrong with.

  • Serves4
  • Cook time4 hour 20 minutes
  • Prep time15 minutes
Slow cooker lamb shanks with polenta

Ingredients

  • 1 tbs olive oil
  • 4 Coles Australian Lamb Shanks
  • 1 brown onion, cut into wedges
  • 2 garlic cloves, crushed
  • 200g brown cup mushrooms, halved
  • 1 cup (250ml) dry white wine
  • 400g can diced tomatoes
  • 1 cup (250ml) chicken stock
  • 20g pkt dried porcini mushrooms
  • 4 rosemary sprigs
  • 2 dried bay leaves
  • 2 cups (500ml) chicken stock, extra
  • 1 cup (250ml) milk
  • 1 cup (170g) cornmeal (polenta)
  • ½ cup (40g) finely grated parmesan
  • ½ cup (125ml) thickened cream

Oregano gremolata

  • 1 tbs coarsely chopped oregano
  • 2 tbs flat-leaf parsley, chopped
  • 1 tbs lemon zest

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

    Heat half the oil in a large frying pan over high heat. Add the lamb and cook, turning occasionally, for 5 mins or until brown all over. Transfer to a slow cooker.
  2. Step 2

    Heat remaining oil in the pan over medium heat. Cook the onion, stirring, for 5 mins or until onion softens. Add the garlic and cook for 1 min or until aromatic. Transfer to the slow cooker. Add the fresh mushroom to the pan and cook, stirring, for 5 mins or until brown. Add the wine, tomato and stock and stir to combine. Pour over the lamb mixture. Add the dried mushrooms, rosemary and bay leaves. Cook on high for 4 hours (or low for 6 hours) or until lamb is falling off the bone.
  3. Step 3

    Meanwhile, bring the extra stock and milk to the boil in a medium saucepan over high heat. Reduce heat to medium. Gradually add cornmeal in a thin steady stream, stirring constantly. Reduce the heat to low. Cook, stirring, for 5 mins or until polenta boils and thickens. Remove from heat. Add the parmesan and cream and stir to combine. Season.
  4. Step 4

    To make the oregano gremolata, combine the oregano, parsley and lemon zest in a bowl. Divide the polenta and lamb among bowls. Top with gremolata.

    Slow cooker lamb shanks with polenta

    Slow cooker lamb shanks with polenta
    • Serves4
    • Cook time4 hour 20 minutes
    • Prep time15 minutes
    Ingredients
    • 1 tbs olive oil
    • 4 Coles Australian Lamb Shanks
    • 1 brown onion, cut into wedges
    • 2 garlic cloves, crushed
    • 200g brown cup mushrooms, halved
    • 1 cup (250ml) dry white wine
    • 400g can diced tomatoes
    • 1 cup (250ml) chicken stock
    • 20g pkt dried porcini mushrooms
    • 4 rosemary sprigs
    • 2 dried bay leaves
    • 2 cups (500ml) chicken stock, extra
    • 1 cup (250ml) milk
    • 1 cup (170g) cornmeal (polenta)
    • ½ cup (40g) finely grated parmesan
    • ½ cup (125ml) thickened cream

    Oregano gremolata

    • 1 tbs coarsely chopped oregano
    • 2 tbs flat-leaf parsley, chopped
    • 1 tbs lemon zest
      Description

      Served with polenta, this Slow cooker lamb shanks recipe is full of rich flavours. Sure to be a hit with friends and family, this is a dish you can't go wrong with.

      Method
      1. Step 1

        Heat half the oil in a large frying pan over high heat. Add the lamb and cook, turning occasionally, for 5 mins or until brown all over. Transfer to a slow cooker.
      2. Step 2

        Heat remaining oil in the pan over medium heat. Cook the onion, stirring, for 5 mins or until onion softens. Add the garlic and cook for 1 min or until aromatic. Transfer to the slow cooker. Add the fresh mushroom to the pan and cook, stirring, for 5 mins or until brown. Add the wine, tomato and stock and stir to combine. Pour over the lamb mixture. Add the dried mushrooms, rosemary and bay leaves. Cook on high for 4 hours (or low for 6 hours) or until lamb is falling off the bone.
      3. Step 3

        Meanwhile, bring the extra stock and milk to the boil in a medium saucepan over high heat. Reduce heat to medium. Gradually add cornmeal in a thin steady stream, stirring constantly. Reduce the heat to low. Cook, stirring, for 5 mins or until polenta boils and thickens. Remove from heat. Add the parmesan and cream and stir to combine. Season.
      4. Step 4

        To make the oregano gremolata, combine the oregano, parsley and lemon zest in a bowl. Divide the polenta and lamb among bowls. Top with gremolata.