January 06, 2018
Dinner, Main Dish, Lamb/Mutton,
Winter, Weeknight Meals, Slow Cooker, Gluten-Free, No Eggs, Wine, Canned Tomatoes more
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"From one of our national supermarkets monthly magazine June '17."
Heat half the oil in a large frying pan over high heat and the lamb shanks and cook turning occasionally for 5 minutes or until brown all over and then transfer to a slow cooked.
Heat remaining oil in the pan over medium heat and cook the onion, stirring for 5 minutes or until onion softens and then add the garlic and cook for 1 minute or until aromatic and then transfer to the slow cooker.
Add the fresh mushroom to the pan and cook, stirring, for 5 minutes or until brown and the wine, tomato and stock and stir to combine and then pour over the lamb shank mixture and then add the dried mushrooms, rosemary and bay leaves and cook on high for 4 hours (or low for 6 hours) or until lamb is fall off the bone.
Meanwhile, bring the extra stock and milk to the boil in a medium saucepan over high heat and reduce heat to medium and gradually add cornmeal in a thin steady stream, stirring constantly and then reduce heat to low and cook, stirring for 5 minutes or until polenta boils and thickens.
Remove from the heat and add the parmesan and cream and stir to combine and season to taste.
To make the oregano gremolata - combine the oregano, parsley and lemon zest in a bowl.
Divide the polenta and lamb shanks among serving bowls and top with gremolata.
It's that time of year again to take advantage of great weather and to smoke your...