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Rosemary lamb shanks braised in red wine
Rosemary lamb shanks braised in red wine
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Prep Time:
10 minutes
Cook Time:
105 minutes
Total Time:
115 minutes
Impress with succulent lamb shanks atop creamy polenta.
Ingredients:
  • 18.20 gm olive oil
  • 4 french trimmed lamb shanks
  • 2 brown onions, coarsely chopped
  • 250ml red wine
  • 2 x 400gcans diced tomatoes
  • 40.00 ml rosemary sprigs
  • 1020.00 gm chicken style liquid stock
  • 250.00 ml cornmeal (polenta)
  • 125.00 ml finely grated parmesan
  • 127.50 gm mascarpone
Instructions:
  • Preheat oven to 160°C and heat oil in a large flame-proof casserole dish over high heat. Add half the lamb and cook for 5 minutes, turning occasionally, until browned all over.
  • Plate the cooked lamb and set aside. In the same pan, sauté onion and garlic until softened. Add back the lamb and pour in the red wine, then bring to a boil.
  • Cook until the wine is reduced by half, then remove from heat. Stir in the tomato and rosemary. Bake covered for 1 1/2 hours until the lamb is tender and nearly falling off the bone.
  • In a large saucepan, bring the stock to a high heat to make the polenta.
  • Simmer until the mixture thickens, continuously whisking in the cornmeal in a slow, steady stream.
  • Stir the polenta continuously with a wooden spoon for 5 minutes, or until it boils and thickens. Remove from heat and mix in the parmesan and mascarpone until well combined.
  • Serve the lamb over a bed of creamy polenta in individual bowls.

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