Mediterranean Style Lamb Shanks

with Creamy Polenta 

SERVES: 4

PREPARATION: 15 MINS 

COOK: 6 - 7 HOURS 

Ingredients 

4 large (about 1.5kg) lamb shanks, trimmed

2 tablespoons plain flour

1 tablespoon olive oil

1 large red onion, chopped

2 garlic cloves, thinly sliced

2 medium red capsicum, cut into 3cm pieces 

2 medium zucchini, halved thickly sliced

1 small (350g) eggplant, cut into 3cm dice

2 sticks celery, thickly sliced

2 x 440g cans chopped tomatoes

2 tablespoons tomato paste

1/2 cup red wine

2 tablespoons fresh oregano, chopped (I only had dried) 

1/4 cup fresh basil, shredded

Method

Place lamb and flour in a bowl. Toss to coat. Heat oil in a large non stick frying pan over medium - high heat. 

Cook lamb for 5 - 6 minutes, turning, until browned all over. 

Transfer to bowl of slow cooker.

Add onion, garlic, capsicum, zucchini, eggplant and celery to frying pan. Cook stirring for 5 minutes or until vegetables are just start to brown. 

Add vegetable mix to lamb. Top with chopped tomatoes. Pour over combined tomato paste, wine and stock.

Turn slow cooker onto low, cover and cook for 6 - 7 hours.

To serve stir in oregano & basil. Season with salt and pepper. 

Serve lamb shanks over mashed potato, pasta or polenta. 

My Notes 

Continuing on the heart warming comfort foods, and having lamb shanks in the freezer this recipe looked just the ticket. 

The sauce is a little runny, I think I am going to have to reduce the recommended liquid in some of these recipes either that or cook uncovered for a while to reduce the sauce. (I took the lid off the slow cooker for the last 30 minutes and that did the trick!) 


Don't forget to skim the oil off the top, there was quite a lot!

This recipe is again from the freebie magazine www.taste.com.au it is really worth buying one of the magazines just to get hold of this one ha ha! I think I have cooked 5 dishes out of it this weekend so far! 

The photo's don't do this dish justice, it really was quite delicious, and Daniel hates eggplant and zucchini and scoffed this one down :) 

oops I forgot to put the basil on :-o

Creamy Polenta 

SERVES: 4 

PREPARATION: 5 MINUTES

COOK: 15 MINUTES

Ingredients 

• 
  
• 750ml (3 cups) cold water
• 170g (1 cup) coarse polenta (cornmeal)
• 125ml (1/2 cup) thin cream
• 20g (1/4 cup) finely grated parmesan
• 40g butter
• Salt & finely ground white pepper

Method

Bring the water to the boil in a large heavy-based saucepan over high heat. Use a wire balloon whisk to stir the water. Gradually add the polenta in a thin steady stream, whisking constantly until all the Polenta is incorporated into the water (whisking ensures the polenta is dispersed through the liquid as quickly as possible). Don't add the Polenta too quickly or it will turn lumpy.

Reduce heat to low (cook the polenta over low heat otherwise it will cook too quickly and you will need to add extra water). Simmer, stirring constantly with a wooden spoon, for 10 minutes or until the mixture thickens and the polenta is soft. (To test whether the polenta is soft, spoon a little of the polenta mixture onto a small plate and set aside to cool slightly. Rub a little of the polenta mixture between 2 fingers to see if the grains have softened. If the grains are still firm, continue to cook, stirring constantly, over low heat until the polenta is soft.)

Remove from heat. Add the cream, parmesan and butter, and stir until well combined. Taste and season with salt and pepper. Serve immediately.

My Notes 

The hot polenta may spatter as it cooks, so use a long-handled wooden spoon when stirring to avoid being scalded.

I added probably an extra 1/2 a cup of water as I went along, my arm also gets tired from stirring when I make polenta! Daniel would have come in handy to stir this, however he has a wii related sore arm from sword fighting all weekend.... oohhh didums lol 


OMG this is SUCH a filling meal! and delicious as well!