Pot-roasted lamb shanks with polenta and sprouts
INGREDIENTS
2 tbs white peppercorns, ground
2 garlic cloves, finely chopped
1 rosemary sprig, finely chopped
2 thyme sprigs, finely chopped
4 lamb shanks
2/3 cup (165ml) extra virgin olive oil
1/3 cup (50g) plain flour
1 large onion, chopped
1 large carrot, chopped
2 celery stalks, chopped
1 fennel bulb, chopped
11/2 tbs tomato paste
1 cup (250ml) red wine
1L (4 cups) beef stock
1 bay leaf
20g unsalted butter
Flat-leaf parsley, to serve
Basil leaves, to serve
POLENTA
1L (4 cups) vegetable stock
110g polenta
100g unsalted butter, chopped
FRIED BRUSSELS SPROUTS
1 cup (250ml) extra virgin olive oil
450g Brussels sprouts, halved
1 long red chilli, seeds removed, finely chopped
2 garlic cloves, finely grated
1/4 cup (50g) salted capers, rinsed, drained
Juice of 1 lemon
METHOD
Combine white pepper, garlic, rosemary, thyme and 1 tbs salt in a bowl. Rub all over lamb shanks and set aside for at least one 1 hour to marinate or chill overnight.
Preheat oven to 180°C. Roughly wipe rub from the lamb shanks. Heat the oil in a large heavy-based frypan over medium heat. Dust each lamb shank in flour, shaking off excess, then cook, turning, for 8-10 minutes until browned all over.
Transfer to a roasting pan. Add onion, carrot, celery and fennel to the frypan. Cook, stirring, for 8 minutes or until slightly softened. Add the tomato paste and cook, stirring, for 2 minutes, then add red wine and cook, scraping the bottom of the pan with a spoon, for 1 minute or until reduced by half.
Add the stock and bay leaf, bring to a simmer and cook for 10 minutes or until slightly reduced. Pour liquid over lamb, then cover surface of roasting pan with a piece of baking paper.
Cover pan tightly with foil. Roast for 1 hour, then remove from oven and turn lamb. Cover and return to oven for a further 1 hour or until the meat is almost falling off the bone. Remove foil and baking paper. Increase heat to 200°C and cook, turning every 10 minutes, for a further 40 minutes or until the sauce is slightly reduced and lamb is glazed.
Meanwhile, for the polenta, place the stock in a saucepan over high heat. Bring to the boil, then very slowly pour in the polenta, whisking constantly (only whisk in 1 direction, this will help reduce clumping). Reduce heat to very low, then whisk in the butter and cook, stirring occasionally, for 40 minutes or until soft and creamy. Season. Remove from heat.
For the Brussels sprouts, heat the oil in a frypan over high heat until almost smoking. Carefully add half the sprouts and fry for 1 minute or until outter leaves are crisp and centre is soft. Remove with a slotted spoon and set aside. Repeat with remaining sprouts.
Add chilli and garlic to pan, and cook for 1 minute or until fragrant. Turn off the heat, return all the sprouts to the pan and toss with capers and lemon juice. Set aside.
When ready to serve, remove the lamb from roasting pan. Set aside and keep warm. Strain the reduced liquid into a saucepan and place over medium heat. Simmer for 10 minutes or until reduced and thickened. Add butter and whisk until smooth.
Serve lamb shanks with polenta and sprouts and top with parsley and basil.