Monday, 8 February 2016

Slow Cooked Lamb Shanks with Polenta

It's still summer, but I couldn't resist pulling out the slow cooker yesterday for some melt-in-the-mouth lamb shanks, served with creamy polenta.

Ingredients:
2 lamb shanks
1 Onion, diced
2 gloves garlic, chopped
1 carrot, diced
1 tin of tomatoes
1 tub tomato paste
1 cup red wine
1/2 tsp beef stock powder
Herbs of choice; I used oregano
Polenta

Method:
Coat your shanks in plain flour, then brown off in a frying pan with a little olive oil.

Transfer to slow cooker and add the remaining ingredients. Cook on low for approximately 8 hours, when the meat should be falling off the bone.




We cooked our polenta on the stove, 1 litre of water and 1 cup of polenta. Stir continuously for approximately 15 minutes until smooth and no longer grainy. You can add extra water or even milk as required. We also added in a dollop of butter at the end and a generous sprinkle of salt.

Serve your shanks atop your lovely creamy polenta with a  sprig of fresh parsley.

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