Heavely succulent braised lamb shanks with creamy polenta – dinner is sorted! Warm up the family with this deliciously satisfying and comforting dish!
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1.Preheat oven to 200°C/400°F.
2.Heat half the oil in a large flameproof baking dish on the stove top; cook lamb, in batches, until browned. Remove from dish.
3.Heat remaining oil in same dish; cook onion and garlic, stirring, until onion softens. Add paste to pan; cook, stirring, 2 minutes. Add wine; bring to the boil. Boil, uncovered, until liquid is reduced by half.
4.Return lamb to dish with stock, the water, tomatoes and rosemary. Cover; bake in oven about 3 hours or until lamb is tender.
5.Remove lamb from dish; cover to keep warm. Reserve pan juices.
6.Meanwhile, make creamy polenta. Bring the water, milk and stock to the boil in a medium saucepan; gradually stir in polenta. Cook, stirring, about 10 minutes or until polenta thickens slightly. Stir in cheese and cream. Season to taste.
7.Divide polenta among serving plates; top with lamb shanks and reserved pan juices.