Sunday, October 17, 2010

Lamb Shanks with Polenta Mash

Use a pressure cooker to speed up the cooking process and you will have delicious lamb  shanks with tender meat that falls off the bone ready in less than an hour.

Use fresh herbs for flavour instead of salt to make these tender lamb lanks a perfect iron-rich meal for babies and toddlers to enjoy.

Lamb Shanks
1 tbsp olive oil
4 lamb shanks
2 garlic cloves, peeled and bruised
2 onions, halved
2 carrots, sliced into large segments
2 celery stalks, sliced
1/2 cup red wine
1/2 cup reduced salt chicken stock
2 bay leaves
3 sprigs of fresh rosemary
Cracked black pepper

  1. Heat olive oil in a pressure cooker, add lamb shanks, turning to seal on all sides. (You could also do this in a large saucepan and then transfer the shanks with the other ingredients to bake covered in the oven for 2-3 hours)
  2. Add red wine, allowing to steam and cook off alcohol
  3. Add remaining ingredients. Secure lid on pressure cooker. Cook for about 40-60 minutes, checking as required. Shanks are ready when meat falls of the bone.
Polenta Mash
1 cup polenta
3 cups milk
2 cups reduced salt chicken stock
2 tbsp (40g) margarine
  1. Bring milk and chicken stock to the boil in a saucepan.
  2. Add polenta, stirring constantly until it thickens to desired consistancy.
  3. Remove from heat and whisk through margarine
  4. Serve immediately

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