Category: Dinner, Gluten-Free, Lamb Recipe, Life Style Recipes, Light Dinners, Lunch, Meal Times, Recipes, Summer Recipes, Winter Recipes
Cuisine: African, Boere Kos, European, Italian/USA, Mediterranean, South African
Cooking Method: Oven
Yields:
8 Servings
Difficulty: Medium
Prep Time: 1 Hr
Cook Time:
3 Hr 50 Mins
Total Time:
4 Hr 50 Mins
Lamb Shank cooked to perfection with Polenta on the side.
Ingredients
Adjust Servings
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INGREDIENTS:
- INGREDIENTS FPR POLENTA:
Instructions
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METHOD:
- 1. Place Lamb on a large rimmed baking sheet season all over with 2 Tbsp Salt and generously with Pepper. Mix Rosemary, Fennel Seeds and grated Garlic in a small bowl massage into Lamb. Cover and let stand at room temperature for 1 hour or preferably chill overnight.
- 2. Preheat oven to 176 degrees. Heat Oil in a large wide heavy pot over medium-high heat. Add Onions, Season with Salt & Pepper and cook stirring occasionally until golden for 8 to 10 minutes.
- 3. Add minced Garlic, Flour, Paprika and red Pepper Flakes. Stir vigorously to distribute flour. Cook stirring often, until mixture becomes dry about 1 minute. Add Tomatoes and Wine. Simmer briskly stirring often until juices thicken and Tomatoes begin to break down for about 10 minutes.
- 4. Gradually stir in 4 cups broth. Simmer until flavors meld 3 to 4 minutes. Season to taste with Salt & Pepper. Add Lamb Shanks to pot in a single layer pushing them down into sauce (add additional broth if needed so that shanks are about ¾ submerged).
- 5. Roast uncovered until tops of shanks have browned about 30 minutes. Using tongs turn shanks over and roast for 30 minutes longer.
- 6. Cover and cook turning shanks occasionally until meat is fork-tender and almost falling off the bone 45 minutes to 1½ hours (time will depend on size of shanks). Remove from oven and skim off fat from surface of sauce. Let shanks rest in liquid for at least 30 minutes.
- 7. Preheat oven to 176 degrees. Stir Polenta, Oil, Salt and 7½ cups Water in a 33cm x22cmx5cm baking dish to blend. Bake uncovered for 1¼ hours. Stir in Cheese and Butter and season with Pepper. Smooth top and continue baking until Polenta is set and jiggles like custard 25 to 30 minutes.
- 8. Meanwhile, discard any fat from surface of lamb shank mixture and bring to a simmer over medium heat. Cover reduce heat to low and simmer gently, occasionally turning shanks and stirring sauce until heated through about 20 minutes. If using large shanks, remove from pot let cool slightly then coarsely shred meat from bones. Return meat to sauce. (If you have 8 small shanks, you can serve them whole, setting them directly atop polenta.)
- 9. Preheat broiler Broil Polenta watching very closely to prevent burning until surface is light golden 5 to 7 minutes. Serve immediately for a softer polenta for a firmer texture let rest for up to 30 minutes.
- 10. Using a sharp knife, mince Parsley (make sure it’s dry). Mix parsley with remaining ingredients in a small bowl toss to evenly incorporate.
- 11. Divide polenta among large wide bowls. Spoon meat with juices over. Sprinkle meat generously with gremolata.
