Lamb shanks with polenta and mint gremolata
Lamb shank meat, off the bone, raw
480 g, (Buy 4 x 150g)
1 large, chopped
2 stick(s), chopped
4 clove(s), (3 thinly sliced 1 finely chopped)
2 tsp, sweet
2 tsp, chopped
Canned diced tomatoes
3 cup(s), (750ml)
Instant yellow polenta
¾ cup(s), (125g)
⅓ cup(s), chopped
Fresh lemon rind
2 tsp, finely grated
1 medium, finely chopped
- Heat half the oil in a deep non-stick frying pan over high heat. Cook shanks, turning, for 5 minutes or until browned. Transfer to a 4.5 litre (18-cup) slow cooker.
- Heat remaining oil in same pan over medium heat. Cook onion, carrot and celery, stirring occasionally, for 5 minutes or until softened. Add sliced garlic, paprika and rosemary and cook, stirring, for 1 minute or until fragrant. Stir in tomato paste, tomatoes and 1 cup (250ml) stock and bring to the boil. Transfer to slow cooker. Cook, covered, on low for 8 hours (or high for 4 hours).
- Towards end of cooking, place remaining stock and 1 cup (250ml) water in a large saucepan over medium-high heat and bring to the boil. Reduce heat to low and stir in polenta in a thin steady stream. Cook, stirring constantly, for 6–7 minutes or until thick and creamy.
- Combine chopped garlic, mint and rind in a small bowl. Top polenta with shanks and serve sprinkled with gremolata.