Description
Delicious Tomato-Braised Lamb Shanks served with creamy Polenta. Perfect for an Easter meal.
Ingredients
Scale
- 6 lamb shanks
- 2 onions, finely chopped
- 4 carrots, finely chopped
- 4 garlic cloves, finely sliced
- 2 tins, chopped tomatoes
- 1 tin tomato puree
- 750dl / 3 cups lamb stock
- 3tsp sugar
- 1/2 tsp dried mint
- 1tsp dried parsley
- salt & pepper to taste
Polenta
- 500g / 3-4 cups polenta, cooked according to package instructions
- 2tbsn butter/margarine
- handful of parmesan/ pecorino
Instructions
- preheat the oven to 200°c.
- In a large casserole pot/ dutch oven, brown the shanks in a bit of oil. Remove from pot and set aside.
- In the same pot, add a bit more oil and fry the onions and carrots until the onions are soft and translucent. Add the garlic and sautè for another minute.
- Add the chopped tomatoes, tomato puree and lamb shanks back into the pot.
- Combine the lamb stock with the sugar and herbs and pour into the pot.
- Cover and place into a pre-heated oven.
- Allow the lamb shanks to braise for an hour at 200°c then turn the oven down to 160°c and allow to braise for another hour or two until the meat comes off the bone easily.
- Stir the butter and cheese into the polenta (this is optional) and serve with the lamb shanks.
- Prep Time: 20 mins
- Cook Time: 2 hours 30 mins