Indulge into these hearty and delicious lamb shanks. The aroma of Moroccan flavours will surround you as the smoky paprika, coriander, cumin and cinnamon infuse together with saffron and pomegranate molasses – a harmony of spice and sweetness. Enjoy the lamb shanks with creamy La Grande Ruota quick cook polenta for a comforting meal.
Serves 4
For the lamb shanks:
4 lamb shanks
2 Tbsp extra virgin olive oil (EVO)
3 onions, peeled and quartered
2 cloves garlic, crushed
2 tsp La Chinata sweet smoked paprika
2 tsp ground ground coriander
2 tsp Spice Trader ground cumin
2 tsp ground ginger
1 cinnamon stick
½ tsp dried chilli flakes
1 Tbsp Lebanon Gardens pomegranate molasses
530g jar Sabato passata
1 ½ cups chicken stock
Salt and freshly ground black pepper
1 cup dried apricots
1 pinch Gohar saffron threads
500g pumpkin, peeled and cubed
2 tsp Opito Bay Bush honey
Fresh mint and coriander, to garnish
Preheat the oven to 180˚C.
Heat an ovenproof casserole dish over medium high heat. Brown the lamb shanks in EVO, remove and set aside. Reduce the heat and add onions and garlic and cook until onion is translucent. Add spices and cook for a further 3 minutes. Return the lamb to the dish and add the pomegranate molasses, tomatoes, stock and a cup of water. Season with salt and pepper. Cover with a greaseproof paper cartouche and tightly fitting lid.
Transfer to the oven and bake for 2 hours or until meat falls from bone, turning the shanks half way through. Add apricots, saffron, pumpkin and honey and bake for a further 30 minutes. Serve on soft polenta and garnish with fresh mint and coriander.
For the white polenta:
2 Tbsp extra virgin olive oil (EVO)
2 cups milk
2 tsp salt
1 cup La Grande Ruota white quick-cook polenta
Freshly ground black pepper
50g Lewis Road Creamery butter, cubed
1 cup Parmigiano Reggiano, grated
Heat a heavy-based pot over medium heat. Add milk and 3 cups of water to the pot. Add salt and bring almost to boil. Sprinkle in the polenta in a fine, steady stream while stirring with a whisk or wooden spoon to prevent lumps or mixture catching on the bottom of the pan. Stir vigorously for 1 minute then reduce the heat to low. Continue stirring for 3 minutes. Turn off the heat. Stir for 2 more minutes then cover. Allow to steam for 15-20 minutes. Stir through butter and Parmigiano at the end.
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