What better way to warm up over winter than with our rich and hearty lamb shanks served atop creamy polenta and drizzled with a red wine jus?
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Heat the oil in a large saucepan over medium-high heat. Add lamb and cook, turning, for 10 mins or until browned. Transfer to a bowl. Add the onion, carrot and celery to the pan. Cook, stirring, for 5 mins or until lightly golden. Add garlic and cook for 1 min or until aromatic. Return lamb to the pan with stock, tomato, jus, bay leaf, rosemary and cinnamon. Season. Bring to the boil, then reduce heat to low. Cover and cook for 3 hours or until lamb is falling off the bone.
Use tongs to transfer lamb to a heatproof bowl. Loosely cover with foil and set aside for 5 mins to rest. Increase heat to medium-high and bring the jus mixture to the boil. Cook, stirring, for 10 mins or until mixture thickens slightly.
Meanwhile, bring 4 cups (1L) water to a simmer in a large saucepan over medium-high heat. Gradually add polenta in a steady stream, whisking constantly. Cook, stirring with a wooden spoon, for 2 mins or until the polenta thickens. Stir in parmesan and butter.
Season polenta and divide among serving plates. Top with the lamb and drizzle with the red wine jus mixture.
Serve with... mixed salad leaves and rosemary sprigs.
COOK. STORE. SAVE.
Use it up: Bake a cake with leftover polenta and our recipe at coles.com.au/applericottacake.
What better way to warm up over winter than with our rich and hearty lamb shanks served atop creamy polenta and drizzled with a red wine jus?
Heat the oil in a large saucepan over medium-high heat. Add lamb and cook, turning, for 10 mins or until browned. Transfer to a bowl. Add the onion, carrot and celery to the pan. Cook, stirring, for 5 mins or until lightly golden. Add garlic and cook for 1 min or until aromatic. Return lamb to the pan with stock, tomato, jus, bay leaf, rosemary and cinnamon. Season. Bring to the boil, then reduce heat to low. Cover and cook for 3 hours or until lamb is falling off the bone.
Use tongs to transfer lamb to a heatproof bowl. Loosely cover with foil and set aside for 5 mins to rest. Increase heat to medium-high and bring the jus mixture to the boil. Cook, stirring, for 10 mins or until mixture thickens slightly.
Meanwhile, bring 4 cups (1L) water to a simmer in a large saucepan over medium-high heat. Gradually add polenta in a steady stream, whisking constantly. Cook, stirring with a wooden spoon, for 2 mins or until the polenta thickens. Stir in parmesan and butter.
Season polenta and divide among serving plates. Top with the lamb and drizzle with the red wine jus mixture.
Serve with... mixed salad leaves and rosemary sprigs.