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Rosemary lamb shanks with cannellini beans
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Prep Time:
15 minutes
Cook Time:
130 minutes
Total Time:
145 minutes
Elevate your dinner with flavorful and affordable rosemary lamb shanks.
Ingredients:
  • 215g cannellini
  • 40.00 ml plain flour
  • 4 lamb shanks
  • 18.20 gm olive oil
  • 2 brown onions, cut into wedges
  • 2 garlic cloves, crushed
  • 500ml red wine
  • 2 x 400g cans diced tomatoes
  • 4 rosemary sprigs
  • 125ml white wine
  • 1020.00 gm (1 litre) chicken style liquid stock
  • 170g polenta
  • 125ml cream
  • 40g parmesan
Instructions:
  • In a medium bowl, submerge the beans in cold water and let them soak overnight.
  • Preheat the oven to 150°C. Season flour with salt and pepper on a plate. Coat shanks with the seasoned flour. Heat oil in a casserole dish over medium-high heat. Brown lamb all over for 5-7 minutes. Transfer to a plate.
  • Sauté the onions and garlic in the pan until softened, then add the lamb, wine, tomato, and rosemary. Simmer until fragrant. Stir in the drained beans, cover, and bake for 2 hours until the lamb is tender. Season with salt and pepper to taste before serving.
  • In a saucepan over high heat, bring wine to a boil and cook until reduced by half. Add stock and bring to a boil. Gradually whisk in cornmeal, then simmer and stir for 5 minutes until thick. Remove from heat and stir in cream, parmesan, salt, and pepper.
  • Serve the polenta in bowls, then layer with succulent lamb shanks and drizzle with sauce to enjoy right away.

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