shredded australian lamb shanks

with mushrooms and polenta recipe

Recipe Serves 6

AUSTRALIAN LAMB

• 6 large Australian lamb shanks, trimmed
• 4 mushrooms, dry, sliced
• 2 cups chicken stock, hot, divided
• ½ cup flour, for dusting
• 1 teaspoon ground mustard powder
• 2 tablespoons olive oil
• 1 clove garlic, crushed
• 8 baby onions
• ½ pound small white mushrooms, cleaned, whole
• 2 cups red wine
• 2 large tomatoes, diced

POLENTA

• 2 cups instant or regular polenta
• ¼ cup soft goat or Parmesan cheese

OPTIONAL, TO SERVE

• 6 leaves fresh basil, shredded
• butter-lettuce salad

1. Soak the dry mushrooms in 1 cup of the hot chicken stock for 10 minutes to release flavors.
2. Combine the flour and mustard. Powder the lamb shanks with enough of the mixture to coat, and shake off the excess. Heat the oil in a large heavy-based casserole dish and brown the shanks over medium heat on all sides. Add the garlic, onion, and whole mushrooms, and cook, stirring for 1-2 minutes. Add the remaining chicken stock, red wine and tomatoes and stir to combine. Bring to a simmer, then cover and cook over low heat for 2 hours or until meat easily falls from the bones. (You could also place in a 350°F oven and bake for 2-2 ½ hours.)
3. When meat is nearly cooked, prepare the polenta according to directions on packet. Stir through cheese and keep warm.
4. Remove shanks from liquid and, when cool enough to handle, pull meat from the bones and shred with hands. Return shredded meat to the pan and reheat. Serve over the hot polenta and garnish with shredded basil. This dish is wonderful with a simple butter-lettuce salad.

TIP: The shanks can be cooked a day ahead, shredded and stored with the sauce in the refrigerator. Reheat the next day and serve over instant hot polenta.

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