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Rosemary and Port Lamb Shanks with Creamy Polenta

Rosemary and Port Lamb Shanks with Creamy Polenta

Serves 4

2 tablespoons olive oil
8 Frenched lamb shanks
1 large red onion, coarsely chopped
2 garlic cloves, crushed
800g can diced tomatoes
1 1/2 cups port or full bodied red wine
1 1/2 cups water
2 tablespoons rosemary leaves.

Creamy Polenta:
2 cups milk
2 cups water
1 cup polenta
1/2 cup finely grated parmesan cheese
1/2 cup cream

1. In a large saucepan, heat half the oil on high. Cook shanks in 2 batches for 4-5 minutes until browned all over. Transfer to a large bowl.
2. Heat remaining oil in same pan. Sauté onion and garlic for 2-3 minutes until tender. Add tomatoes, port (or red wine), water and rosemary. Bring to the boil.
3. Return lamb to pan and simmer, covered, for 1 hour. Uncover and simmer for a further 25-30 minutes until lamb is tender. Season to taste.
4. Creamy Polenta: Meanwhile, in a medium saucepan, bring milk and water to boil. Gradually stir in polenta. Reduce heat and simmer, stirring, for 4-5 minutes until polenta thickens slightly. Stir in cheese and cream. Season to taste. Serve lamb with creamy polenta.

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