Lamb Shanks with cheesy polenta. Episode 5.4

 Perfect on a winters night, this is definitely comfort food! The rich, slow cooked flavour of the lamb is perfectly paired with creamy cheesy polenta.

Polenta is cornmeal. Traditionally, polenta was made from a variety of grains, and was extensively eaten in Northern and Central Italy. Today, polenta comes in two varieties, traditional and instant. The process for cooking is exactly the same, however the cooking time is very different. Traditional polenta takes about 30 minutes, whereas instant takes about 10 minutes.

To watch how to prepare this delicious meal,  see my YouTube video.

Recipe
Serves 2

Ingredients:
2 lamb shanks
Olive oil
400 g crushed tomatoes
1 brown onion chopped finely
2 cloves garlic sliced thinly
1 red chilli sliced finely
150 g kalamata olives
50 g capers
1 cup puy lentils
1 cup red wine
1 cup water

Cheesy polenta
1/2 cup polenta
2 cups water
Salt
150 g grated pecorino
Knob of butter

Heat oven to 180°C (fan forced).
Using a heavy based casserole dish that is also oven proof, heat oil. Seal the lamb shanks all over, then remove from the pan. Gently fry onion, garlic and chilli until soft. Deglaze the pan with the red wine.
Return the lamb shanks to the pan, add all remaining ingredients, and stir.
Place in oven and cook for 90 minutes. Serve with cheesy polenta.

Polenta
Bring salted water to the boil.
Gradually add the polenta in a thin steady stream, stirring constantly until all the polenta is incorporated into the water. Don't add the polenta too quickly or it will turn lumpy. Continue to stir on a low heat, until polenta comes away from the sides of the pot. Add butter and stir until incorporated.
Add cheese and stir.

Serve immediately.

updated June 2023