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Photo of Lamb shanks with polenta and mint gremolata by WW

Lamb shanks with polenta and mint gremolata

Total Time
8 hr 30 min
15 min
8 hr 15 min
Give lamb shanks a tasty Italian twist in an osso-buco style sauce. Tomatoes, garlic, onions and carrot always make a fabulous sauce and when served on a bed of polenta, you can stir together for extra flavour.


Olive oil

1 tbs

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)

Ground paprika

2 tsp, sweet

Fresh rosemary

2 tsp, chopped

Tomato paste

2 tbs

Canned diced tomatoes

400 g

Chicken stock

3 cup(s), (750ml)

Instant yellow polenta

¾ cup(s), (125g)

Fresh mint

cup(s), chopped

Fresh lemon rind

2 tsp, finely grated

Red onion

1 medium, finely chopped


  1. 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.
  2. 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).
  3. 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.
  4. Combine chopped garlic, mint and rind in a small bowl. Top polenta with shanks and serve sprinkled with gremolata.


SERVING SUGGESTION: Steamed broccolini and zucchini. TIP: IN THE OVEN - If you don’t have a slow cooker, preheat oven to 160°C or 140°C fan-forced and bake shank mixture in a large covered casserole dish for 2 hours or until very tender and falling off the bone.