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Slow roasted lamb shanks
Slow roasted lamb shanks
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Prep Time:
20 minutes
Cook Time:
140 minutes
Total Time:
160 minutes
Tender lamb shanks in rich tomato sauce over creamy parmesan polenta.
Ingredients:
  • 18.20 gm olive oil
  • 4 lamb shanks
  • 1 brown onion, finely chopped
  • 1 carrot, peeled, finely chopped
  • 1 celery stalk, finely chopped
  • 4 garlic cloves, finely chopped
  • 125ml red wine
  • 400g can tomato soup
  • 1000.00ml chicken stock
  • 8 rosemary sprigs
  • 8 thyme sprigs
  • 170g cornmeal
  • 40g parmesan
  • 125ml thickened cream
Instructions:
  • Preheat the oven to 150°C. In a large casserole pan over high heat, heat oil. Brown half of the lamb shanks by cooking and turning for about 5 minutes. Transfer to a plate and repeat with the remaining lamb shanks.
  • Sauté the onion, carrot, celery, and garlic in the pan for 5 minutes until the onion softens. Pour in the wine and let it simmer. Then, add the lamb, Heinz Big Red Tomato Soup, chicken stock, rosemary, and thyme. Bring to a simmer, then take it off the heat.
  • Cook in a covered, preheated oven for 2 hours or until the meat is tender and falling off the bone. Remove from heat, then season to taste with salt and pepper.
  • For the parmesan polenta, bring the stock to a boil over high heat. Whisk in the polenta gradually until fully mixed. Cook and stir for 5 minutes until thickened. Remove from heat and stir in the parmesan, cream, salt, and pepper.
  • Distribute the polenta evenly among bowls, add the lamb shanks on top, and serve promptly.

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