1 cup red wine (a deep, fruity red is my favourite)
1 cup vegetable stock
6 Frenched lamb shanks
2 tbsp Bertolli Classico Olive Oil
2 bay leaves
700g bottle of passata (tomato purée)
½ cup milk
2 tsp honey
4 cups of water
1 cup instant polenta
1 tbsp Bertolli Extra Virgin Olive Oil
100g pecorino (or parmesan) cheese
Salt and pepper to taste
1. Marinate the lamb in garlic, onion, salt and wine. Cover and leave for 20 minutes to let those delicious flavours infuse!
2. Remove shanks from marinade and set aside. Strain remaining mixture through a fine sieve and keep aside. Heat Bertolli Classico Olive Oil in a large deep casserole pan over a medium heat. When hot, cook each shank until browned on all sides, then remove from pan and set aside.
3. Add the strained onion and garlic to the pan and cook until softened. Return the shanks to pan and add remaining wine mixture. Simmer for 8 minutes or until evaporated.
4. Add passata sauce, 1 cup of stock, bay leaves and bring to the boil. Reduce heat, cover and simmer for 1¾ hours. When lamb is starting to fall off the bone, it’s almost ready. Add the milk, honey and salt to taste. Take off the heat.
5. For polenta, bring water, salt and Bertolli Extra Virgin Olive Oil to the boil in a large saucepan. Slowly add polenta and continue stirring on low heat until thickened. You’ll know it’s ready when it starts to separate from the saucepan.
6. Take the polenta from the stove and spread across a large serving dish. Place the lamb and sauce on top of the polenta, and give it all a generous shaving of pecorino cheese.