Prepare ahead for a truly spectacular meal for the family. Our recipe for slowly braised lamb shanks is elevated with the subtle heat of ‘nduja infusing through the meat and vegetables. Served atop a bed of creamy oven-baked polenta, this dish is wonderfully warm, comforting and flavoursome for a cold evening in.
Serves 4
2 lamb shanks
Sal de Añana spring salt, to season
Freshly cracked black pepper, to season
2 Tbsp extra virgin olive oil (EVO)
2 cloves garlic, finely chopped
1 brown onion, finely chopped
4 sticks celery, chopped
3 carrots, chopped
2 Tbsp Callipo nduja
2 Tbsp Forvm merlot vinegar
375ml red wine
500ml beef stock
Fresh parsley, to garnish (optional)
Polenta:
¾ cup La Grande Ruota white quick cook polenta
3 cups milk
1 cup chicken stock
1 Tbsp extra virgin olive oil (EVO)
2 cloves garlic, crushed
2 tsp Sal de Añana spring salt
25g butter
1 cup freshly grated Parmigiano-Reggiano
Freshly cracked black pepper, to season
Preheat oven on 200°C at the fan bake setting.
Season the lamb shanks with salt and pepper on a baking tray, then place in the oven to brown for approximately 15 minutes.
Meanwhile, sauté the garlic, onion, celery and carrots in a casserole dish until soft, then stir in the nduja. Deglaze with merlot vinegar.
Remove the lamb from the oven and turn the oven temperature down to 180°C. Transfer the lamb to the casserole dish over the vegetables, then pour in the wine and beef stock – there should be enough liquid to cover the shanks.
Cover and cook in the oven for around 3 hours, checking now and then to ensure there is enough liquid in the dish. Add water if necessary. When cooked, the lamb should be falling off the bone. This dish can be prepared the day before for enhanced flavour.
For the polenta, preheat oven on 160°C at the fan bake setting.
In a large bowl, stir the polenta, milk, stock, oil, garlic and salt together.
Pour into a large, oven-proof bake dish and bake uncovered for 35 minutes.
Take the dish out of the oven, then stir in the Parmigiano, butter and black pepper. Place it back in the oven and bake for a further 10 minutes, or until desired consistency.
Serve with lamb shanks and a sprinkle of fresh parsley if desired.
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