1 tablespoon olive oil
4 Coles Australian Lamb Shanks
1 brown onion, cut into wedges
2 garlic cloves, crushed
200g brown cup mushrooms, halved
1 cup (250ml) dry white wine
400g can diced tomatoes
1 cup (250ml) chicken stock
20g pkt dried porcini mushrooms
4 rosemary sprigs
2 dried bay leaves
2 cups (500ml) chicken stock, extra
1 cup (250ml) milk
1 cup (170g) cornmeal (polenta)
1/2 cup (40g) finely grated parmesan
1/2 cup (125ml) thickened cream
1 tablespoons oregano, coarsely chopped
2 tablespoons flat-leaf parsley, chopped
1 tablespoon lemon zest
- Heat half the oil in a large frying pan over high heat. Add the lamb and cook, turning occasionally, for 5 mins or until brown all over. Transfer to a slow cooker.
- Heat remaining oil in the pan over medium heat. Cook the onion, stirring, for 5 mins or until onion softens. Add the garlic and cook for 1 min or until aromatic. Transfer to the slow cooker. Add the fresh mushroom to the pan and cook, stirring, for 5 mins or until brown. Add the wine, tomato, and stock and stir to combine. Pour over the lamb mixture. Add the dried mushrooms, rosemary and bay leaves. Cook on high for 4 hours (or low for 6 hours) or until lamb is falling off the bone.
- Meanwhile, bring the extra stock and milk to the boil in a medium saucepan over high heat. Reduce heat to medium. Gradually add cornmeal in a thin steady stream, stirring constantly. Reduce the heat to low. Cook, stirring, for 5 mins or until polenta boils and thickens. Remove from heat. Add the parmesan and cream and stir to combine. Season.
- To make the oregano gremolata, combine the oregano, parsley, and lemon zest in a bowl. Divide the polenta and lamb among bowls. Top with gremolata.