Silky Lamb Shanks

Preheat your oven to 160°c (fan forced). In a heavy-based hot pan brown the shanks with Australian extra virgin olive oil, remove and place in a braising dish. Now make the mirepoix by browning the chopped onion, celery and carrot on a slow heat until it is aromatic and lightly coloured.

Add the garlic and fry lightly (avoid burning) then add red wine letting it bubble off the alcohol and reduce by half.

Now add the remaining ingredients – tomatoes, stock, parsley, thyme, bay leaves and lemon zest. Pour over the lamb shanks, cover and place in the oven to braise until tender (usually for 1.5 to 2 hours). Remove the shanks, then strain and season the sauce.

For the polenta, pour chicken stock and milk in a pot then add polenta stirring quickly until combined. Cook the mixture over a low heat, stirring regularly, until soft and smooth. Add parmesan and butter, stir vigorously while you season for taste.

To serve, make a mound of polenta in the middle of the plate, place the braised shank on the polenta, then drizzle the silky sauce over the top. Garnish with chopped parsley and serve with your choice of Yalumba red wine.