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Slow Cooked Lamb Shanks With Soft Polenta

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“From Judy (Healthy Eating mag).”
READY IN:
2hrs 20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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