Satisfying and comforting
Serves 8
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Succulent and flavoursome lamb shanks steeped in a concoction of tomatoes and rosemary are then paired with creamy polenta made with chicken stock and parmesan. We feel this recipe ticks all the boxes for dinner on cooler, breezy nights.


  • 2 tbsps olive oil
  • 16 French-trimmed lamb shanks (3.2 kg)
  • 1 red onion (300 g), sliced thinly
  • 1 clove garlic, crushed
  • 2 tbsps tomato paste
  • 1 cup (250 ml) dry red wine
  • 2 cups (500 ml) chicken stock
  • 1 cup (250 ml) water
  • 1 cup (250 ml) water
  • 400 g canned diced tomatoes
  • 2 tbsps coarsely chopped fresh rosemary


  • 3 cups (750 ml) water
  • 2 cups (500 ml) milk
  • 1 cup (250 ml) chicken stock
  • 1½ cups (255 g) polenta
  • ½ cup (40 g) coarsely grated parmesan
  • 1 cup (250 ml) pouring cream
Preheat oven to 200 C.

Heat half the oil in a large flameproof baking dish on the stove top; cook lamb, in batches, until browned. Remove from dish.


Heat remaining oil in same dish; cook onion and garlic, stirring, until onion softens. Add paste to pan; cook, stirring, 2 mins. Add wine; bring to the boil. Boil, uncovered, until liquid is reduced by half.


Return lamb to dish with stock, the water, tomatoes and rosemary. Cover; bake in oven about 3 hrs or until lamb is tender.


Remove lamb from dish; cover to keep warm. Reserve pan juices.

Meanwhile, make creamy polenta. Bring the water, milk and stock to the boil in a medium saucepan; gradually stir in polenta. Cook, stirring, about 10 mins or until polenta thickens slightly. Stir in cheese and cream. Season to taste.

Divide polenta among serving plates; top with lamb shanks and reserved pan juices.

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