Monday, February 22, 2010
Lamb shanks and polenta
Lamb shanks are meaty, rich and inexpensive.
Cut the tendon at the top of the bone...
Carrots, onion, garlic, bay leaf and some pepper flakes...
Brown shanks on all sides...
Remove shanks and get the rest of the stuff going, along with some thyme.
Return shanks to pan, add a bottle of red wine and a bit of water to cover.
Roast, 300 degrees for three hours.
Parmesan cheese, water and corn meal. 1 part corn meal, 4 parts water.
Add corn meal to boiling water and whisk like crazy, then cook slowly for 20 minutes.
Add cheese, green onion and black pepper.
Pour into oiled bowl and let the polenta get firm. An hour or so.
Then cut into pieces...
And brown it in oil. Crispy outside, creamy inside.
Need something green. Brussels sprouts will work.
Lamb shanks and polenta. Dinner!