Lamb Shank

Instructions

1. Pre-heat the oven is 180 degrees fan. *
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. *
5. Add the tomato puree and rosemary, stir for a couple of minutes. Add flour, stir and then pour in the red wine slowly and continue stirring to incorporate it. Then add the stock, stir and bring to a simmer. *
6. 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 preheated oven for 2-2.5 hours. *
7. Check the lamb, it should be incredibly tender, so you can shred with a fork. *
8. Once the lamb is tender, remove from the stock and set aside. *
9. 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. *
10. 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. *
11. When ready to serve, make the polenta. *
12. In a medium pan, boil the water and milk with the 2 tsp salt. When its boiling, add the polenta and whisk continuously for 4-5 minutes until cooked through. *
13. Add the butter, parmesan & parsley and continue whisking till melted and combined. *
14. Season to taste with sea salt and serve. *
15. 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. *