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Categories:
olive oil lamb shanks flour onions garlic celery carrots parsnips red wine chicken stock tomato passata bay leaf thyme orange rind parsley polenta chicken stock water polenta butter paprika
Viewed: 72 - Published at: a year agoIngredients
- 1/4 cup olive oil
- 8 lamb shanks, trimmed
- 1/4 cup flour, seasoned
- 2 onions, sliced
- 3 garlic cloves, crushed
- 1 stalk celery, roughly chopped
- 2 carrots, roughly chopped
- 2 parsnips, roughly chopped
- 1 cup red wine
- 3 cups chicken stock
- 1 cup tomato passata
- 1 bay leaf
- 1 sprig fresh thyme
- 1/2 orange rind, cut into thick strips
- 1 sprig fresh parsley
- Polenta
- 2 cups chicken stock
- 2 cups water
- 1 cup fine instant polenta
- 2 tablespoons butter
- 1 pinch paprika, to garnish (optional)
Method
- Preheat oven to 160°C(315°F). Heat oil in a heavy-bottomed casserole dish. It should be big enough to fit the shanks in a single layer. Lightly dust the shanks in the flour and brown in casserole dish. Remove from dish.
- Add onion and cook gently for a few minutes. Stir in garlic, celery, carrot and parsnip. Pour in wine and let come back up to heat, about 1 minute. Return the shanks to the dish. Add the stock, passata herbs and orange peel. Cover and bake for 2 hours or until shanks are tender.
- Gently remove the shanks from the dish and arrange on a warm serving plate. Spoon the vegetables and gravy over the shanks. Discard herbs. Serve with the polenta.
- Polenta: Bring the stock and water to the boil. Slowly rain in the polenta, stirring constantly. Reduce heat and simmer over low heat for 5-6 minutes or until mix starts to leave the side of the pot. Remove from heat, add butter and season with salt and pepper. Spoon into a warm serving dish.
