Lamb Shank Confit With Raisins And Creamy Polenta

1. 1

   Preheat oven to 180 degrees Celsius

2. 2

   In a dutch oven over medium heat, brown the lamb shanks on every side.

3. 3

   Season with salt and pepper and add broth, honey and a bit of thyme. Mix well.

4. 4

   Transfer the pot to the oven and bake for 2 hours.

5. 5

   Occasionally, baste the meat with its juices.

6. 6

   Lower the oven temperature to 160 C, and bake for another 30 minutes.

7. 7

   Lower the oven temperature to 140 C and add the raisins and bake for another 30 minutes, basting the lamb shanks ocassionaly.

8. 8

   In a large saucepan combine water with salt and bring to a boil.

9. 9

   Add polenta and stir.

10. 10

    Lower the heat and cover. Stir every 4-5 minutes, scraping sides and bottom.

11. 11

    Cook for 30-35 minutes. Remove from heat and add Parmesan cheese.

12. 12

    To serve, place the polenta on a plate, top with a lamb shank and raisin sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.