Quick & Easy

Moroccan lamb shanks with polenta & white beans

French-trimmed lamb shanks are redolent with the spices of the Middle East in this Moroccan inspired dish.
moroccan lamb shanks with polenta & white beans
2H 25M



1.Cover beans with cold water in large bowl. Stand overnight; drain.
2.Coat lamb in flour; shake off excess. Heat oil in large saucepan; cook lamb, in batches, until browned all over. Add onion and garlic; cook, stirring, until onion is soft. Add spices to pan; cook, stirring, about 2 minutes or until fragrant.
3.Stir in beans, rind, juice, undrained tomatoes, stock and paste; bring to a boil. Reduce heat; simmer, covered, 40 minutes. Uncover; simmer about 50 minutes or until lamb and beans are tender.
4.Heat the water and milk in large saucepan (do not boil). Add polenta; cook, stirring, about 5 minutes or until liquid is absorbed and polenta softens.
5.Serve lamb mixture on polenta; sprinkle with combined extra rind, parsley and coriander.

You can use any dried bean (navy, cannellini, great northern or even chickpeas) in this recipe.


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