Lamb Shank

Instructions

1. Pre-heat the oven to 200°C / 400°F / 180°C Fan / Gas Mark 6.
2. In a large casserole dish, add olive oil. Brown lamb well all over. Remove from pan and set aside.
3. Add onions, carrots & celery and sweat for 5-10 minutes until caramelized, add Garlic Granules & Paprika and stir.
4. Add the tomato puree and Rosemary, stir to combine and cook 2 minutes. Add flour, stir throughly and then pour in the red wine slowly and continue stirring to incorporate it. Then add the stock, stir and bring to a simmer.
5. Add the lamb shanks back and the Bay Leaves, top up with water till the lamb shanks are almost covered. Bring back to a simmer. Put a lid on and put in the centre of pre-heated oven for 2 to 2.5 hours.
6. Check the lamb, it should be incredibly tender, so you can shred with a fork.
7. Once the lamb is tender, remove from the stock and set aside.
8. Now place the lamb stock on a very high heat and reduce until it's a thicker gravy consistency. This should take 20 minutes or so. Season with Salt and Pepper to taste.
9. Place the lamb back into the reduced lamb sauce and coat well and keep on a low heat until ready to serve. At this point you can also cool it down and store the lamb in the sauce, using a sealed container, place in the refrigerator for up to 3 days.
10. When ready to serve, make the polenta.
11. In a medium pan, boil the water and milk with the salt. When it’s boiling, add the polenta and whisk continuously for 4-5 minutes until cooked through.
12. Add the butter, parmesan & Parsley and continue whisking till melted and combined.
13. Season to taste with Sea Salt and serve.
14. Serve a couple of spoons of polenta, topped with one lamb shank per person and some of the gravy on each portion. Serve with steamed tender stem broccoli or leafy greens.