Prep time: 30 mins

Cook time: 2 1/2 hours

Ingredients for 4 people

Lamb shanks x 4

Polenta

Butter

Parmesan

Onion x2 roughly chopped

Carrots x2  roughly chopped

Tomatoes x5 roughly chopped

Tomato Paste

Red wine

Beef / Lamb stock

Lemons x2 zested

Parsley 1 bunch finely chopped

Garlic - 3 cloves grated, 3 cloves smashed 

Olive Oil

Bay Leaves

Fresh thyme

Salt

Pepper

Heat a large casserole on the stove top to medium heat and pre-heat oven to 150 C.

Generously season the shanks with salt, then sear on all sides in a neutral oil until browned and remove from the casserole.

Add chopped carrots, onions, and 3 cloves of mashed garlic to the the casserole and let color while stirring occasionally for 5-6 minutes.

Add 2 tablespoons of tomato paste and cook out for 2-3 minutes, then add chopped tomatoes, a sprig of thyme, and 2 bay leaves, and cook for a further 5 minutes.

Deglaze with a few glugs of red wine, let reduce for 2-3 minutes, then add lamb shanks back in and top up with stock until not quite fully submerged.

Cover and place in oven for 2 hours. 30 minutes before end of cooking time, remove lid from casserole to reduce and prepare polenta according to packet instructions, stirring in a generous amount of butter and parmesan and seasoning with salt.

To make gremolata, combine freshly zested lemon, finely chopped parsley, and freshly grated garlic in roughly equal parts.

Remove shanks from oven and season braising liquid to taste. Serve polenta onto plates, top with a lamb shank and braising veg / liquid, and garnish with gremolata.

Pair with Costadila Rosso, serve to your in-laws, and lose your damn mind.