Looking for a healthy, winter warmer? These lamb shanks with polenta will feed the whole family.
Ingredients:
- 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
Method:
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
Ingredients:
- 250 g of coarse polenta
- 100 g butter
- Grated parmesan
- Sprigs of fresh rosemary or thyme
- Salt
Instructions:
- 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
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