Braised Lamb Shanks with Cheesy Soft Polenta

Ingredients

Method

HEAT the oil in a large heavy based saucepan and cook the onion for 3 minutes. Push the onion to the side of the pan; add the shanks and brown
ADD the vegetables, garlic, rosemary and flour and stir to combine. Stir in the wine, Marsala, Bonox and tomatoes. Season to taste
BRING to the boil, cover and cook in a slow oven 150°C for 2 hours or until tender
COMBINE the water, polenta and salt in a heavy based medium sized saucepan. Bring to the boil; reduce the heat and simmer, stirring constantly with a long handled spoon, for 20 minutes or until smooth and creamy
IF the mixture becomes stiff, add up to 1/2 cup extra water. Remove from heat and stir in the PHILLY and Parmesan. Spoon onto serving plates and top with the lamb shanks and steamed beans
SERVE immediately

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