Braised lamb shanks with polenta

For Di :-)

Ingredients
2 tbsp cumin seeds
3 tbsp coriander seeds
1 tsp sea salt
4 lamb shanks, about 250g each
2 tbsp extra virgin olive oil
1 onion, finely chopped
1 carrot, peeled and finely diced
2 small sticks celery, trimmed and finely diced
4 cloves garlic, peeled and sliced
1 400g tin tomatoes, drained and roughly chopped
200mL dry red wine
200mL port
1 litre beef stock

Polenta:
1 litre chicken stock
200g instant polenta
Sea salt and freshly ground black pepper

Green beans for serving

Preheat the oven to 140C.

Using a mortar and pestle, roughly crush the cumin and coriander seeds until fragrant. Add the salt and mix well. Sprinkle over the lamb shanks and press on to coat. In a large, deep, heavy-based ovenproof dish, heat the oil over medium heat and brown the lamb shanks well. Remove the meat and set aside.

Place the onion, carrot and celery in the same dish and saute over medium heat until soft. Add the garlic and tomatoes and stir. Pour in the wine and port, stir, then add the beef stock. Bring to the boil then turn off the heat. Return the lamb shanks to the pan, cover with aluminium foil and place in the oven for 3 hours, until the meat almost falls off the bone.

Remove from the oven and lift out the shanks. Set aside and keep warm.

Skim as much fat as you can off the surface of the cooking liquid, and return to the stovetop over medium heat to simmer and reduce to a slightly syrupy consistency while you cook the polenta.

To make the polenta: In a medium saucepan, bring the stock to the boil. Pour in the polenta in a slow, steady stream, stirring constantly. Turn down the heat to low and stir for 5-10 minutes, or until thick. Season to taste.

To serve: Divide the polenta among four plates and place a lamb shank next to it. Strain the cooking liquid and spoon over the meat (you may not need all of it).

Serve with steamed beans

This is a Luke Mangan recipe.