Moroccan Lamb Shanks With Polenta And White Beans - cooking recipe

Ingredients

1 1/2 cups dried white beans
12 None French-trimmed lamb shanks (about 6 lbs)
1/4 cup flour
1 tbsp olive oil
2 None red onions, finely chopped
2 cloves garlic, crushed
2 tsp ground cumin
1/2 tsp ground cardamom
1/2 tsp ground ginger
4 tsp finely grated lemon peel
1/3 cup lemon juice
1 can (28 oz) crushed tomatoes
2 1/2 cups beef stock
1/4 cup tomato paste
3 cups milk
2 cups polenta
2 tbsp finely chopped fresh flat-leaf parsley
2 tbsp finely chopped fresh cilantro

Preparation

Cover beans with cold water in large bowl. Let stand overnight; drain.
Coat lamb in flour; shake off excess. Heat oil in large saucepan on high heat. Cook lamb, in batches, until browned all over. Add onion and garlic; cook, stirring, until onion is soft. Add spices to pan; cook, stirring, for 2 mins or until fragrant.
Stir in beans, 2 tsp of the lemon peel, lemon juice, tomatoes, stock and tomato paste. Bring to a boil. Reduce heat to low; simmer, covered, for 40 mins. Uncover; simmer for 50 mins or until lamb and beans are tender.
Heat 3 cups water and the milk in large saucepan (do not boil). Gradually stir in polenta. Cook, stirring, for 5 mins or until liquid is absorbed and polenta softens.
Serve lamb mixture on polenta. Mix remaining 2 tsp lemon peel, parsley and cilantro; sprinkle over lamb.