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Sandyfoot Café & Bar at Shoal Bay Resort & Bar <<Back

Braised Lamb Shank on Garlic Polenta with Baby Vegetables and a
Red Wine Jus

4 lamb shanks
For the braising
1 onion
2 carrots
2 sticks celery
1⁄2 leek
1 bay leaf
7 peppercorns
1 tbsp tomato paste
100ml red wine
2 litre beef or lamb stock

Polenta
400g polenta, fine
8 cloves garlic, lightly crushed
600ml vegetable stock
Salt and pepper
100g butter
50g grated parmesan cheese

Vegetables
Turned or baton carrots
Zucchini batons
Asparagus
Celery batons

1. To prepare the shanks, sear the lamb in a pan and cook until crisp on all
    sides. Remove from the pan, add onion, carrot, celery and leek and roast
    gently. Add tomato paste and cook out. Then add the red wine, reduce to half
    volume and add stock. Add lamb shanks back to pot and bring to the boil
    and then simmer until tender. When cooked, remove the meat, strain the
    juice and reduce until a coating consistency has been achieved. Strain and
    season.

2. To cook the polenta, sauté the cloves of garlic gently in a pot, then add the
    stock and stir in the polenta slowly to avoid lumps forming. Cook over a low
    heat and when cooked, whisk in the butter and the cheese. Season and
    adjust the consistency.

3. To assemble, place a quenelle of polenta in the centre of the plate, sit the lamb     shank on top and drizzle with lamb sauce. Arrange the cooked vegetables     around the polenta and garnish with a sprig of rosemary.