Slow Cooked Lamb Shanks
A recipe for slow cooked lamb shanks served with a creamy, soft polenta. Pour yourself a glass of red wine and indulge in a hearty meal that will leave you satisfied.
Servings 4 people
For the slow-cooked lamb shanks:
- 2 tbsp olive oil
- 4 lamb shanks approx. 1.5 kgs
- 1 onion finely chopped
- 3 cloves garlic finely chopped
- 2 carrots sliced 1 cm thick
- 1 stalk of celery sliced 1 cm thick
- ¼ cup flour
- 500 ml beef stock can substitute chicken stock
- 250 ml red wine
- 400 g can chopped tomatoes
- 1 tbsp tomato paste
- 1 tsp fresh thyme finely chopped
- 1 tsp oregano fresh, finely chopped
- 2 bay leaves
- salt and pepper to season
For the polenta:
- 500 ml milk
- 500 ml water
- 1 cup polenta instant
- 50 g butter
- ½ cup Parmesan cheese grated
- salt and pepper to taste
- 1 tbsp parsley finely chopped
- zest of 1 lemon
For the lamb shanks:
Clean the lamb shanks by trimming any excess fat. Wash and pat dry with a paper towel. Preheat your oven to 160 deg C (not fan-forced).
Heat the olive oil in a safe oven pot and sear the lamb shanks until well browned all over. Transfer them to a plate and keep them covered with foil.
In the same pot add the onions, garlic, carrots and celery. Sauté the aromatics for 2-3 minutes, until soft and translucent. Add the seared shanks back to the pot and sprinkle over the flour. Toss again, to ensure the flour is distributed evenly and cook for a few minutes.
Add the stock, wine, tomatoes, tomato paste, herbs and seasoning. Stir well and bring the mixture to a boil. Cover and transfer to your preheated oven and cook for 2- 2 ½ hours until the meat is tender and falling off the bone.
Serve with soft polenta and garnished with a little chopped parsley and lemon zest.
You can also prepare this lamb shanks recipe using the good old' stovetop.
For the polenta:
Place the milk and water in a medium pot heat and allow it to come to a boil.
Stir in the polenta and stir very quickly with a wooden spoon. It will thicken almost instantly. Look for the consistency of mashed potatoes.
Take off the heat and stir in the butter and cheese. Add salt to taste and heaps of cracked black pepper.
Calories: 792kcal | Carbohydrates: 59g | Protein: 56g | Fat: 31g | Saturated Fat: 14g