Rosemary And Port Lamb Shanks With Creamy Polenta - cooking recipe

Ingredients

2 tbsp olive oil
8 None lamb shanks, Frenched
1 None large red onion, peeled, coarsely chopped
2 cloves garlic, minced
1 (28 oz) can chopped tomatoes
1/2 cup port or full-bodied red wine
2 tbsp fresh rosemary leaves
None None Creamy Polenta
2 cups milk
9 oz polenta
1/3 cup finely grated Parmesan cheese
1/2 cup heavy cream

Preparation

In a large saucepan, heat 1 tbsp olive oil over high heat. Working in batches, cook lamb for 4-5 mins, until browned all over. Transfer to a large bowl.
Add remaining oil to pan. Saute onion and garlic for 2-3 mins, until tender. Add tomatoes, port, 1/2 cup water and rosemary. Bring to a boil. Return lamb to pan and simmer, covered, for 1 hour. Uncover and simmer for another 25-30 mins, until lamb is tender. Season to taste.
Meanwhile, to make the creamy polenta, bring milk and 2 cups water to a boil. Gradually stir in polenta. Reduce heat and simmer, stirring, for 4-5 mins, until polenta thickens slightly. Stir in cheese and cream. Season to taste.
Serve braised lamb shanks with creamy polenta.