1 tablespoon olive oil
4 Australian Lamb Shanks
1 brown onion, cut into wedges
2 garlic cloves, crushed
200g brown cup mushrooms, halved
1 cup (250ml) dry white wine
400g can diced tomatoes
1 cup (250ml) chicken stock
20g pkt dried porcini mushrooms
4 rosemary sprigs
2 dried bay leaves
2 cups (500ml) chicken stock, extra
1 cup (250ml) milk
1 cup (170g) cornmeal (polenta)
1/2 cup (40g) finely grated parmesan
1/2 cup (125ml) thickened cream
1 tablespoons oregano, coarsely chopped
2 tablespoons at-leaf parsley, chopped
1 tablespoon lemon zest
Select Sauté function on the appliance. Once appliance has reached preset temperature, heat half the oil and then sear lamb shanks for approximately 5 minutes, or until browned all over. Remove Shanks and set aside.
Switch the setting to ‘warm’. Add remaining oil, Cook the onion, stirring, for 5 mins or until onion softens.
Add the garlic and cook for 1 min or until aromatic. Add the fresh mushroom and cook, stirring, for 5 mins or until brown. Add the wine, tomato and stock and stir to combine.
Return Lamb the Cooker then add the dried mushrooms, rosemary and bay leaves. Select the Slow Cook function on the appliance, cook for 4 hours - 6 hours, or until lamb is falling of the bone.
Meanwhile, bring the extra stock and milk to the boil in a medium saucepan over high heat. Reduce heat to medium. Gradually add cornmeal in a thin steady stream, stirring constantly. Reduce the heat to low. Cook, stirring, for 5 mins or until polenta boils and thickens. Remove from heat. Add the parmesan and cream and stir to combine. Season.
To make the oregano gremolata, combine the oregano, parsley and lemon zest in a bowl. Divide the polenta
and lamb among bowls. Top with gremolata.