Recipes

I do enjoy the cooking method of braising and long, slow cooking. Cooking the lamb shanks in this Arabiatta sauce, produces a delicious rich fragrant result, that works beautifully with sautéed polenta. The Arabiatta sauce can be used in many other applications also. Just leave out the chicken stock at the end and use it as a beautiful pizza base sauce or toss it through pasta.

Step 1

Arabiatta Sauce Braised Lamb Shanks

Pre heat your oven to 150 degrees.

In a heavy bottomed, medium sized saucepan add the olive oil and place on a medium heat. Add the garlic and chili flakes. Stir continuously with a wooden spoon, watching the garlic starting to change colour. Once the garlic takes on a nice dark golden colour, immediately add the port and red wine (be mindful as you add the alcohol that it will spit and bubble for a few seconds).

Cook the wine down for 5 minutes then add the blitzed tomatoes, tomato paste and sugar. Turn down the heat and cook for another 15 to 20 minutes until nice and thick. Remove from the heat, whisk in the butter, add the chicken stock then taste and season accordingly.

Take a skillet or similar and place on a high heat. Season the lamb shanks with sea salt and fresh ground pepper. Add a little cooking oil to the pan, then sear the shanks until golden all over. Remove and place in a suitable sized oven proof dish. Pour over the Arabiatta sauce. Cover with foil and place in the pre heated oven. Cook for 2 ½ to 3 Hours until the shanks are soft with the meat coming away from the bone easily.

Cool to room temp then refrigerate until required.

Step 2

Polenta

Line a shallow tin with baking paper.

Place milk in a large saucepan and bring up to a boil. In a steady stream pour the polenta into milk while whisking until all is combined. Continue to whisk until the polenta thickens. Turn down the heat and cook for another 5 minutes, stirring with a wooden spoon, then remove from heat. Stir through the butter and cheese, then season with sea salt and pepper.

Place hot polenta into lined tin and smooth out evenly before it sets.

Allow to cool and refrigerate until required.

Step 3

Cooking and Serving.

Pre heat your oven to 165 degrees. Place the shanks in the oven and re heat for 30 to 40 minutes until hot through.

Cut the polenta into thick portions, and sauté in butter until the edges become crispy and the polenta has a golden colour.

Serve the lamb shanks bone-in or out, along side the polenta with a generous spoonful of the arabiatta sauce. Serve a green salad or seasonal vegetables along side to complete the meal.