2 tblspn Good olive oil
4 lamb shanks
1 large onion, finely diced
1 large carrot, finely diced
2 celery sticks, finely diced
1 cup of red wine/shiraz
2 cups of beef stock
2 tblespn tomato paste
4 sprigs of thyme (the dried variety is fine too)
Instant polenta with an additional 25g butter and 1/4 cup parmesan mixed in
steamed brocooli & cauliflower
Preheat oven to 170 C Heat half the oil over medium heat in a large oven proof casserole dish. Add the shanks turning 5-6 minutes or until brown in colour! Transfer to a plate.
Add remaining oil and vegetables. Cook stirring for 5 minutes until softened. Return shanks to dish, add wine, stock, paste and thyme. Season and cover. Cook in Oven for 2.5 hrs, until the meat starts falling off the bone.
Place lamb on top of polenta, drizzle with sauce. serve with steamed broccoli and cauliflower.