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

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<

Oceania
Australia
Stew
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,

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Slow-cooked lamb shanks with polenta and harissa

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of