- 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 Massel beef style stock cubes, crumbled
- 4 fresh thyme sprigs
- 2 dried bay leaves
- Soft polenta (see note), to serve
- Fresh basil leaves, to serve
- Step 1Place 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.
- Step 2Reduce 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.
- Step 3Remove 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.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
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.
Storage and cooking tips:
Tip: You can easily double this recipe – eat half now and freeze the rest for another night.
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.
- Author: Vanessa Horton
- Image credit: Steve Brown
- Publication: Super Food Ideas