Tomato-braised lamb shanks with creamy polenta

Shank you very much!

  • 4 hrs cooking
  • Serves 8
  • Print
Heavely succulent braised lamb shanks with creamy polenta - dinner is sorted! Warm up the family with this deliciously satisfying and comforting dish!


Tomato-braised lamb shanks with creamy polenta
  • 2 tablespoon olive oil
  • 16 french-trimmed lamb shanks (3.2kg)
  • 1 red onion (300g), sliced thinly
  • 1 clove garlic, crushed
  • 2 tablespoon tomato paste
  • 1 cup (250ml) dry red wine
  • 2 cup (500ml) chicken stock
  • 1 cup (250ml) water
  • 400 gram canned diced tomatoes
  • 2 tablespoon coarsely chopped fresh rosemary
Creamy polenta
  • 3 cup (750ml) water
  • 2 cup (500ml) milk
  • 1 cup (250ml) chicken stock
  • 1 1/2 cup (255g) polenta
  • 1/2 cup (40g) coarsely grated parmesan
  • 1 cup (250ml) pouring cream


Tomato-braised lamb shanks with creamy polenta
  • 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.

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