Ingredients Jump to Instructions ↓

  1. 1 1/2 tablespoons olive oil

  2. 4 French-trimmed lamb shanks

  3. 2 red onions, thinly sliced

  4. 2 garlic cloves, crushed

  5. 1 tablespoon Middle Eastern spice mix

  6. 425g can crushed tomatoes

  7. 1 cup reduced-salt beef stock

  8. 400g can chickpeas, drained, rinsed

  9. 80g baby spinach leaves, trimmed

  10. 4 cups reduced-salt chicken stock

  11. 1 cup fine polenta

  12. 30g butter

Instructions Jump to Ingredients ↑

  1. Method Preheat oven to 170°C. Heat 1 tablespoon oil in a large frying pan over high heat. Add lamb shanks. Cook, turning, for 5 minutes or until browned. Transfer to an ovenproof dish. Reduce heat to medium. Add onion, garlic, spice mix and remaining oil to frying pan. Cook, stirring, for 2 to 3 minutes or until soft. Add tomatoes and beef stock. Bring to the boil. Pour over lamb. Cover dish tightly. Place lamb in oven. Cook for 1 1/2 hours. Stir in chickpeas. Cover and return to oven. Cook for a further 25 minutes or until lamb is tender. Remove from oven. Stir through spinach. Season with salt and pepper. Meanwhile, bring stock to the boil in a large saucepan over high heat. Reduce heat to medium. Add polenta in a thin, steady stream, stirring constantly. Cook, stirring, for 10 to 15 minutes or until mixture comes to the boil. Remove from heat. Stir in butter. Spoon polenta onto plates. Top with lamb shanks. Spoon over sauce. Serve.


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