Recipe: Lamb Shanks with Polenta

Looking for a healthy, winter warmer? These lamb shanks with polenta will feed the whole family.


  • 4 lamb shanks
  • 1 onion chopped
  • 1 carrot chopped
  • 2 cloves garlic, finely chopped
  • 1 tin diced tomatoes
  • 1 cup chicken stock
  • 1 bay leaf
  • Sprigs of fresh rosemary or thyme


Pre-heat oven to 160°. Place all the ingredients in a heavy casserole dish and bring to the boil on a stove. Put in oven and cook, covered, for one hour.

The lamb shanks are ready when it is falling off the bone.

Cooking tip:

If the meat requires further cooking, ensure there is enough liquid in the casserole dish. If not, stir in 1 cup of water and place back in the oven.

Soft polenta


  • 250 g of coarse polenta
  • 100 g butter
  • Grated parmesan
  • Sprigs of fresh rosemary or thyme
  • Salt


  • Bring to the boil 1.25 litres of water in a deep pot.
  • Add some salt and pour in coarse polenta whisking constantly.
  • Reduce the heat and cook for 40 minutes stirring occasionally.
  • Stir in the butter and finely grated parmesan. Check for saltiness and serve.

Recipe courtesy of Coles SaveSave

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