Moroccan Lamb Shanks With Polenta And White Beans - cooking recipe

Ingredients

1 1/2 cups dried haricot beans (can use navy, cannellini, great northern, 300g)
12 french trimmed lamb shanks (approx 3 kg.)
1/4 cup plain flour, to toss lamb shanks in
1 tablespoon olive oil
2 medium red onions, chopped finely (340g)
2 cloves garlic, crushed
2 teaspoons ground cumin
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger
2 teaspoons finely grated fresh lemon rind
80 ml lemon juice
2 (400 g) cans tomatoes
2 1/2 cups beef stock
1/4 cup tomato paste
3 cups water
3 cups milk
2 cups polenta
2 teaspoons finely grated fresh lemon rind, extra
1/4 cup loosely packed finely chopped flat leaf parsley
1/4 cup loosely packed finely chopped fresh coriander leaves

Preparation

Cover beans with cold water in a large bowl and soak overnight, drain Coat the lamb in the flour; shake off excess.
Heat the oil in a large saucepan; cook the lamb in batches until browned all over.
Add onion and garlic; cook stirring until the onion is soft.
Add spices to the pan; cook stirring about 2 minutes or until fragrant.
Stir in the beans, rind, juice, undrained crushed tomatoes, stock and paste and bring to the boil.
Reduce heat and simmer covered for 40 minutes.
Uncover; simmer for about 50 minutes or until lamb and the beans are tender.
Heat the water and milk in a large saucepan (do not boil).
Add the polenta; cook stirring about 5 minutes or until liquid is absorbed and polenta softens.
Serve the lamb mixture on polenta and sprinkled with combined extra rind, parsley and coriander.