Recipe Rosemary lamb shanks braised in red wine : Practical and Delicious

Recipe Rosemary lamb shanks braised in red wine : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Rosemary lamb shanks braised in red wine. You are currently reading Recipe Rosemary lamb shanks braised in red wine : Practical and Delicious. This recipe is the creation of the chef Sarah Hobbs, Food Editor - Notebook:. Recipe Rosemary lamb shanks braised in red wine requires 10m, cook 1h 45m and serve 4. Caution: allergy Contains milk, soy and lactose.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

A hearty meal of succulent lamb shanks on a bed of perfectly made polenta will impress even the toughest of critics.

Ingredients:

11 Ingredients

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  1 tbsp olive oil
  
  
  


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  4 french trimmed lamb shanks
  
  
  


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  2 brown onions, coarsely chopped
  
  
  


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  2 garlic cloves, crushed
  
  
  


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  2 cup (250ml) dry red wine
  
  
  


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  2 x 400gcans diced tomatoes
  
  
  


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  2 tbsp rosemary sprigs
  
  
  


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  4 cups Massel chicken style liquid stock
  
  
  


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  1 cup cornmeal (polenta)
  
  
  


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  1/2 cup finely grated parmesan
  
  
  


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  1/2 cup mascarpone
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

7 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 160°C. Heat the oil in a large flame-proof casserole dish over high heat. Add half the lamb and cook, turning, for 5 minutes or until brown all over.
  
  
  


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  Step 2
  
  
  
  
  Transfer to a plate. Repeat with remaining lamb. Add the onion and garlic to the pan and cook, stirring, for 5 minutes or until onion softens. Return the lamb and pour over the red wine. Bring to the boil.
  
  
  


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  Step 3
  
  
  
  
  Cook for 2-3 minutes, or until wine reduces by half. Remove from heat. Add the tomato and rosemary. Bake, covered, for 1 1/2 hours or until lamb is almost falling off the bone.
  
  
  


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  Step 4
  
  
  
  
  To make the polenta, heat the stock in a large saucepan over high heat.
  
  
  


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  Step 5
  
  
  
  
  Bring to a simmer. While stirring with a balloon whisk, add the cornmeal in a thin, steady stream.
  
  
  


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  Step 6
  
  
  
  
  Cook, stirring with a wooden spoon, for 5 minutes or until polenta boils and thickens. Remove from heat. Add the parmesan and mascarpone and stir to combine.
  
  
  


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  Step 7
  
  
  
  
  Spoon the polenta into bowls, top with lamb and serve.
  
  
  

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