Lamb Shanks with Polenta, Butter Beans and Jus
Lamb shanks are a winter staple, the aroma of lamb shanks fresh from your local butcher cooking away in a slow cooker or dutch oven for hours on end incites delightful memories of old and new family homes.
Whether this lamb shank recipe brings nostalgia, or inspiration to create your own traditions - we're excited to bring it to you! As it is very close to our hearts.
Traditionally, you would find this served on a bed of mashed potatoes - we love using polenta instead for its richer flavour and unmistakable texture, which melds perfectly with the unctuous shank.
Watch Super Chef cook through this gorgeous recipe below, and keep on scrolling to find our step-by-step recipe.
Lamb Shanks with Polenta, Butter Beans and Jus
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Servings
4
How to make the perfect lamb shanks, served with butter beans and jus.
Author:Adam H
Ingredients
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4 x Hind Quarter Lamb Shanks
3 Tbsp x Tomato Paste
400ml x Red Wine (Shiraz)
1 x Onion (Chopped)
1 x Large Carrot (Chopped)
1 x Celery Stalk (Chopped)
1 x Leek (Washed and Chopped)
Half x Sprig Rosemary
4 x Bay Leaves
1 Tsp x Fennel Seeds
-
Salt
100ml x Polenta
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600ml x Milk
½ Cup x Parmesan (Grated)
1 x Small Onion
2 x Bay Leaves
6 x Pepper Corns (Whole)
Salt
1 Cup x Red Wine (Shiraz)
1 x Small Onion (Finely Diced)
1 Tbsp x Sugar
1 tsp x Cracked Pepper
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600ml x Beef Stock
Lamb Shanks Ingredients
Polenta Ingredients
Jus Ingredients
Directions
Lamb Shank
In a bowl, mix in the tomato paste, 3 Tbsp of the red wine and the mustard into a paste.
Run a knife around the tip of the shanks to release the tendons from the bone. Put the chopped veg, herbs and spices in a braising pan.
Rub the shanks all over with the tomato paste mixture and place onto of the veg in the braising pan. Half cover the shanks with water. Cover with a sheet of baking paper then tightly wrap a sheet of foil. (The baking paper will stop the foil sticking to the shanks.)
Place shanks into a pre heated oven at 180°C for half an hour. Then drop the temperature down to 160°C for 2-3hours. The meat of the shanks should begin to fall off the bone but not have completely gone to pulled meat. You want just enough pull left to keep the shape of the shanks.
While the shanks are cooking you can prepare the jus.
Jus
Sauté the onion in a saucepan until just tender. Add cracked pepper and sugar. Cook out until the sugar starts to colour. Add red wine and reduce until syrupy. Add beef stock and reduce until the sauce coats the back of a spoon. Adjust seasoning.
Polenta
In a saucepan on low heat gently warm milk, onion, Bay leaf and pepper on a very low simmer for 5 min. This will infuse the milk and give it beautiful subtle notes.
Strain the milk into a fresh pot (or use the same pot. You will need to make sure any caught residual milk is wiped clean (this will taint the polenta if you don’t). On a low heat add the polenta and stir continuously. This will take 8-10 minutes to cook out. When ready the polenta will be the consistency of creamy mash potato (slightly more granular though).
Remove from heat, and freshly grate your favourite parmesan cheese into the polenta then adjust the seasoning. You want to make the polenta just before you want to serve. Have the shanks and the Jus ready and keeping warm before you start the polenta.
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