I saw my colleague eating polenta and got really curious about it. I have seen it before but never knew how to prepare it or how it taste like. So after a chat with her, i did a goggle and found out that it is made of corn!
From chatting with my colleague, I decided to pair polenta with lamb shanks. I found a recipe in the Australian Women’s weekly featuring red wine and onions. I love how rich the flavours are in this dish! Next time, I would have ask the butcher to trim it as my shanks looked like huge drum sticks!!
3 lamb shanks
1 tablespoon sugar
2 cups red wine
2 cups beef stock
garlic
1 trimmed celery stalk
1 tablespoon plain flour
1 tablespoon tomato paste
1 tablespoon rosemary coarsely chopped
Pre heat Oven 150C
Cook lamb till all browned over. Stir in sugar, wine, stock and garlic. Bring it to boil. Place mixture in oven proof dish, bake for 4 hours, turning twice.
40g spread
2 medium red onions
1/4 brown sugar
1/2 cup of stock
Melt spread in saucepan, cook onion for 15 mins till brown and soft. Stir in sugar and stock till caramelized.
1 cup of polenta
3 cups of water
1 tablespoon of spread
seasoning
Bring water to boil. Add polenta and keep whisking gently. Keep stirring for 5-10 mins till mixture is soft. Remove from heat. Add in spread and seasoning. You can also add parmesan cheese.
Words That Nourish 
4 hrs?? wow, must b damn tender..i would love to try this out.
LikeLike
Yum, tender and packed with flavor.
LikeLike
Look at how caramelized this is….must be super natural sweet.
LikeLike