Lamb shanks with polenta and mint gremolata
6
Points®
Total time: 8 hr 30 min • Prep: 15 min • Cook: 8 hr 15 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Olive oil
1 tbs
Lamb shank meat, off the bone, raw
480 g, (Buy 4 x 150g)
Carrot(s)
1 large, chopped
Celery
2 stick(s), chopped
Garlic
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
⅓ cup(s), chopped
Fresh lemon rind
2 tsp, finely grated
Red onion
1 medium, finely chopped
Instructions
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.
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