Slow-cooked lamb shanks with polenta and harissa

Name: Slow-cooked lamb shanks with polenta and harissa
Yield: Serves 4
Cuisine: Australia
Ingredients: 170 g/5½ oz polenta/cornmeal; 170 g/5½ oz polenta/cornmeal; 1 bay leaf; 800 ml/26 fl oz water; 1.2 litres/38 fl oz Beef/Veal Stock or Brown Chicken Stock; 2 sprigs of rosemary; 200 ml/6½ fl oz red wine; 1.2 litres/38 fl oz Beef/Veal Stock or Brown Chicken Stock; 1 teaspoon ground chilli or paprika; 8 teaspoons Harissa; 1 teaspoon freshly ground black pepper; 1 teaspoon ground chilli or paprika; 50 g/1½ oz unsalted butter; 1 teaspoon sea salt; 2 small red birds-eye or serrano chillies, sliced; 2 small red birds-eye or serrano chillies, sliced; 8 cloves garlic; 8 spring onions, white bulbs only, peeled; 8 lamb shanks; 20 ml/¾ fl oz olive oil

Preparation info

Serves
4

Difficulty
Medium

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

20 ml/¾ fl oz olive oil
8 lamb shanks
8<

Australian
Oceania
Australia
Gluten-free

Method

Preheat oven to moderately low (160°C/325°F). Heat oil in a large heavy-based, flameproof roasting tray and fry shanks on all sides for about 10 minutes, or until brown. Remove from tray and set aside.
In the same roasting tray, fry spring onion bulbs,