I just love Marion Grasby and here is one of her recipes that is perfect for Winter. You could substitute the polenta for mashed potatoes if you wanted to but I would keep it as is, yummo!
4 lamb shanks
¼ cup plain flour
1 onion, diced
2 carrots, diced
3 garlic cloves, finely chopped
2 tsp fennel seeds
1 Tbsp finely chopped rosemary
1 Tbsp fresh thyme leaves
1 cup white wine
3 cups chicken stock
4 tomatoes, diced
1 tsp sugar
2 bay leaves
olive oil for frying
sea salt and pepper
1 cup milk 1 cup instant polenta
1/ cup grated parmesan, plus extra to serve
1 tsp sea salt
Lightly coat lamb shanks in flour. Heat two tablespoons of oil in a large heavy-based casserole dish with a lid and sear the shanks until brown all over (you may need to do this in batches). Set shanks aside.
Put the same dish back on the head and add onion, carrots, garlic, fennel seeds, rosemary and thyme leaves. Sauté until vegetables are soft – scraping up any of the brown bits from the shanks at the bottom of the pan. Pour in the white wine and let it simmer for a couple of minutes. Then mix in the stock, tomatoes, sugar and bay leaves.
Nestle the shanks into the bubbling mixture. Pour over an extra cup of chicken stock or water if needed so that the shanks are almost covered with liquid. Put the lid on and simmer for about 3 hours, or until the meat is falling off the bone. Season with salt and pepper to taste.
Make the polenta just before serving – place milk and 2 cups of water in a large saucepan over medium heat. Bring to a simmer then gradually add polenta in a thin, steady stream, whisking constantly. Reduce heat to low and cook, stirring for about 5 minutes or until polenta is smooth and creamy. Stir through parmesan, butter and salt.
To serve, carefully remove shanks from casserole dish and keep warm. Place dish on high heat and simmer for about 10 minutes to thicken the sauce. Place a dollop of polenta on a serving plate, top with a shank and spoon over the sauce. Serve with extra parmesan.
Recipe and image from marionskitchen.com.au