8 frenched lamb shanks (2.7 kg)
⅓ cup plain flour or gluten-free plain flour
2 tbsp olive oil
2 small onions cut into 2cm pieces
2 carrots cut into 2cm pieces
2 stalks celery cut into 2cm pieces
2 cloves garlic crushed
2 tbsp tomato paste
1 cup dry red wine
400 g jar arrabbiata pasta sauce
1 cup beef stock
¼ bunch fresh parsley, to serve
2 cups milk
2 cups water
¾ cup polenta
½ cup finely grated parmesan
25 g butter
- Toss lamb in flour seasoned with salt and pepper. Shake off excess, reserving remainder.
- Heat half the oil in a large, deep frying pan over a medium to high heat. Add lamb in two batches, adding remaining oil with second batch. Cook, turning occasionally, until browned all over. Transfer to a 5 to 6-litre slow cooker.
- Add onions, carrots, celery and garlic to same pan. Cook, stirring occasionally, over a medium heat until soft. Add paste and reserved flour. Stir to coat. Add to cooker.
- Add wine to same frying pan. Boil until reduced by half. Add to cooker. Stir in sauce and stock. Cover with lid.
- Cook on low heat for about 6 hours, or until lamb is tender.
- For polenta, bring milk and water to boil in a large pan. Season and add polenta, whisking constantly for 3 minutes. Reduce heat. Whisk for 12 minutes then stir in parmesan and butter.
- Serve lamb with polenta. Garnish with parsley.