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Rosemary lamb shanks braised in red wine

 

What you need:

 

What you do:

Preheat oven to 160 C / 325 F/ gas mark 3.

Heat the oil in a large flame-proof casserole dish over high heat. Add half the lamb and cook, turning, for 5 minutes or until brown all over.

Transfer to a plate. Repeat with remaining lamb. Add the onion and garlic to the pan and cook, stirring, for 5 minutes or until onion softens. Return the lamb and pour over the red wine. Bring to the boil.

Cook for 2-3 minutes, or until wine reduces by half. Remove from heat. Add the tomato and rosemary. Bake, covered, for 1 1/2 hours or until lamb is almost falling off the bone.

To make the polenta, heat the stock in a large saucepan over high heat.

Bring to a simmer. While stirring with a balloon whisk, add the cornmeal in a thin, steady stream.

Cook, stirring with a wooden spoon, for 5 minutes or until polenta boils and thickens. Remove from heat. Add the parmesan and mascarpone and stir to combine.

Spoon the polenta into bowls, top with lamb and serve.

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