Rosemary lamb shanks braised in red wine


Rosemary lamb shanks braised in red wine

Prep Time: 10 Mins Cooking Time: 1 Hour 45 Mins Total Time: 1 Hour 55 Mins


  • 1 tbsp olive oil
  • 4 french trimmed lamb shanks
  • 2 brown onions, coarsely chopped
  • 2 garlic cloves, crushed
  • 2 cup (250ml) dry red wine
  • 2 x 400gcans diced tomatoes
  • 2 tbsp rosemary sprigs
  • 4 cups chicken stock
  • 1 cup cornmeal (polenta)
  • 1/2 cup finely grated parmesan
  • 1/2 cup mascarpone


  1. Preheat oven to 160°C. 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.
  2. 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.
  3. 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.
  4. To make the polenta, heat the stock in a large saucepan over high heat.
  5. Bring to a simmer. While stirring with a balloon whisk, add the cornmeal in a thin, steady stream.
  6. 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.
  7. Spoon the polenta into bowls, top with lamb and serve.