My name is Anthony and I’m an Italian living in Canberra, Australia. I love to make a big fat mess in the kitchen! I’m passionate about good food and lots of it.
Today, I’m making Lamb Shanks with Polenta. A classic Australian dish…but with an Italian twist 😉
I’ll also tell you my top secret for NO TEARS onion chopping!
Who doesn’t love a Lamb Shank dinner on a Sunday night?
Follow my step by step approach and you will be on your way to devouring an Aussie classic.
Try this at home, let me know how you go and how you made it your own.
Ingredients: Lamb Shanks
– Lamb Shanks (Anthony had approx 5)
– Carrots
– Rosemary
– Thyme
– Celery
– Lemons
– Onion
– Garlic
– Beef stock
– Red wine
– Polenta
– Milk
– Cream
– Parmigiano Reggiano
– Butter
Method: Lamb Shanks
1. Finely dice onion
2. Dice carrot
3. Roughly chop celery
4. Turn on heat and add oil to pot
5. Start browning meat (30-40 seconds each side)
6. Remove lamb and leave to cool
7. Add onion to remaining oil in pot
8. Add garlic cloves and increase heat
9. Salt the lamb
10. Add carrots to pot
11. Add red wine
12. Add celery
13. Add 2 generous pinches of salt
14. Add stock
15. Once boiling, add 1-2kg of peeled tomatoes
16. Add lamb to the pot
17. Drop down to medium heat
18. Add Rosemary & Thyme
19. Cover & leave to cook for 3 hours
20. Add lemon zest to finish (optional)
Method: Polenta
1. Add 120g of butter to pot on medium heat
2. Add 2 cups of milk to pot
3. Add 1 cup of cream
4. Grate parmigiano cheese
5. Lower the heat once warmed
6. Add 2 1/2 cups of polenta
7. Add 1 more cup of milk to mixture
8. Add in parmigiano
9. Add a pinch of salt
10. Gently stir on low heat for another 10 minutes
11. Turn off the heat
12. Put lid on and rest for 10 minutes
13. Time to plate up!
ENJOY!
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