Mediterranean-style lamb shanks

Photography by Steve Brown

Let us give shanks - in a tender, rich stew to have now or freeze for later.

1 tablespoon plain flour 4 French-trimmed lamb shanks 2 tablespoons olive oil 1 medium brown onion, finely chopped 1 garlic clove, crushed 1 medium carrot, peeled, finely diced 2 celery stalks, finely diced 1/4 cup tomato paste 1 cup red wine 410g can crushed tomatoes 2 OXO beef stock cubes, crumbled 4 fresh thyme sprigs 2 dried bay leaves Soft polenta (see note) and fresh basil leaves, to serve

Place flour in a large bowl. Season with salt and pepper. Add shanks. Toss to coat. Heat half the oil in a large, heavy-based saucepan over high heat. Cook shanks, in batches, turning, for 4 to 5 minutes or until browned. Transfer to a plate.

Reduce heat to medium-high. Heat remaining oil in pan. Add onion, garlic, carrot and celery. Cook for 3 minutes or until onion has softened. Add tomato paste. Stir to combine. Add wine, tomato, stock, 2 cups cold water, thyme and bay leaves. Stir to combine. Add shanks. Cover with lid. Bring to the boil. Reduce heat to low. Simmer for 1 hour 30 minutes.

Remove lid. Simmer for 30 minutes or until meat is tender and falling off the bone. Remove and discard bay leaves. Serve with soft polenta and basil.

Storage and cooking tips: To freeze: Cool shanks. Spoon into a large airtight container. Freeze for up to 3 months.

To thaw: Thaw in fridge overnight.

To reheat: Spoon into a large saucepan. Place over medium heat. Cook, covered, stirring occasionally, for 30 minutes or until heated through.

Tip: You can easily double this recipe – eat half now and freeze the rest for another night. To make soft polenta, combine 2 cups milk and 2 cups cold water in a saucepan over medium-high heat. Bring to the boil. Gradually stir in 1 cup polenta. Reduce heat to low. Simmer, stirring, for 10 minutes or until thickened. Stir in 1/4 cup finely grated parmesan cheese.

Bring on spring with gorgeous lamb recipes, salad recipes and strawberry & pineapple recipes.

Super Food Ideas - July 2010, Page 32
Recipe by Vanessa Horton

The bumper December/January issue of Super Food Ideas is packed with ideas whether you're entertaining for a crowd or simply looking for summer recipes. And our bonus 48-page Christmas special has everything you need for a festive feast!

View the original article here