Preparation: 20 minutes
Cooking: 2.5 to 3 hours
Ingredients:
Lamb:
4 lamb shanks (approximately 1½ lbs (750 g))
salt and freshly ground pepper, to taste
olive oil, to taste
2 celery branches, coarsely chopped
1 onion, coarsely chopped
2 bay leaves
¼ cup (50 mL) parsley, finely chopped
3 garlic cloves, crushed
3 cups (750 mL) dry Marsala wine or Martini Rossi
½ cup (125 mL) beef stock
Polenta:
1¾ cup (450 mL) milk
1¾ cup (450 mL) water
salt, to taste
2¼ cups (550 mL) very fine corn flour
3 rosemary sprigs
2 oz (60 g) pitted black olives, coarsely chopped
¼ cup (50 mL) Saputo Bella Lodi cheese, grated
3 cups (750 mL) Saputo Mozzarellissima cheese, grated
Directions:
1. Preheat oven to 325°F (160°C). Season the lamb shanks with salt and pepper.
2. In a large skillet, brown the lamb shanks on all sides in olive oil. Remove from skillet and place in a large ovenproof baking dish.
3. In the same skillet, add the celery, onion, laurel leaves, parsley and garlic, and cook over medium-low heat until the vegetables are lightly coloured, approximately 7 to 8 minutes.
4. Add the Marsala wine and beef stock and let simmer for a couple minutes, then pour onto the lamb shanks.
5. Cover and cook in the oven for 2.5 to 3 hours, until the meat is tender and easily comes off the bone.
6. While the lamb is cooking, prepare the polenta. Boil the milk with the water, then add salt and the corn flour. Cook over medium heat until the polenta thickens, being careful not to create lumps. Remove the polenta from burner and add the rosemary, olives and Bella Lodi cheese, and mix well.
7. Line an 11-inch (27-cm) cake pan with parchment paper. Pour the polenta into the pan and let it rest for 30 minutes.
8. Bake the polenta in the oven at 325°F (160°C) for 35 to 45 minutes. Then, remove from pan and cut in ¾-inch (2-cm) slices.
9. Once the lamb is cooked, remove the meat from the bone and shred. Remove the vegetables, or pass the cooking liquids through a strainer, then mix the meat well with its juices, and allow to marinate.
For plating, small baking dishes are ideal to prepare and serve individual portions, or you can use one larger baking tray to prepare the dish, then serve onto smaller plates after heating.
1. Place a slice of polenta on dish and cover with shredded lamb and juices, then top with shredded Mozzarellissima.
2. Broil in oven for a few minutes, until the cheese is melted, then serve hot.
1¾ cup (450 mL) water
salt, to taste
2¼ cups (550 mL) very fine corn flour
3 rosemary sprigs
2 oz (60 g) pitted black olives, coarsely chopped
¼ cup (50 mL) Saputo Bella Lodi cheese, grated
3 cups (750 mL) Saputo Mozzarellissima cheese, grated
Directions:
1. Preheat oven to 325°F (160°C). Season the lamb shanks with salt and pepper.
2. In a large skillet, brown the lamb shanks on all sides in olive oil. Remove from skillet and place in a large ovenproof baking dish.
3. In the same skillet, add the celery, onion, laurel leaves, parsley and garlic, and cook over medium-low heat until the vegetables are lightly coloured, approximately 7 to 8 minutes.
4. Add the Marsala wine and beef stock and let simmer for a couple minutes, then pour onto the lamb shanks.
5. Cover and cook in the oven for 2.5 to 3 hours, until the meat is tender and easily comes off the bone.
6. While the lamb is cooking, prepare the polenta. Boil the milk with the water, then add salt and the corn flour. Cook over medium heat until the polenta thickens, being careful not to create lumps. Remove the polenta from burner and add the rosemary, olives and Bella Lodi cheese, and mix well.
7. Line an 11-inch (27-cm) cake pan with parchment paper. Pour the polenta into the pan and let it rest for 30 minutes.
8. Bake the polenta in the oven at 325°F (160°C) for 35 to 45 minutes. Then, remove from pan and cut in ¾-inch (2-cm) slices.
9. Once the lamb is cooked, remove the meat from the bone and shred. Remove the vegetables, or pass the cooking liquids through a strainer, then mix the meat well with its juices, and allow to marinate.
For plating, small baking dishes are ideal to prepare and serve individual portions, or you can use one larger baking tray to prepare the dish, then serve onto smaller plates after heating.
1. Place a slice of polenta on dish and cover with shredded lamb and juices, then top with shredded Mozzarellissima.
2. Broil in oven for a few minutes, until the cheese is melted, then serve hot.
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