Ingredients
- 1 kg lamb shanks.
- 2 cloves garlic, minced.
- 2 teaspoons saltbush, dried (or use 1/2 teaspoon sea salt).
- 2 sprigs rosemary, leaves finely chopped.
- 2 tablespoons extra virgin olive oil.
- 1 lemon, zested (lemon juice reserved for polenta).
- 125 ml chicken stock.
Watercress Polenta
- 3 cups watercress.
- 1 clove garlic, sliced in half.
- 1/2 lemon, juiced.
- 2 tablespoons extra virgin olive oil.
- 1 cup instant polenta.
- 2 cups chicken stock.
- 100 g Parmesan.
Directions
- 1. Preheat oven to 160°C/325°F/Gas Mark 3.
2. Combine minced garlic, saltbush, rosemary, lemon zest and olive oil in a small bowl.
3. Place lamb shanks into a roasting dish and cover in saltbush mixture, massaging into the meat. Pour over stock and cover roasting dish with a lid or foil. Place into the oven and roast for 4 hours until the meat pulls away from the bone.
4. Place watercress and garlic cloves into a bowl and cover with boiling water. Allow to blanch for 5 minutes. Drain really well and add to a food processor with olive oil and lemon juice. Blitz to form a puree. Set aside.
5. Add stock and 500ml of water to a medium saucepan. Bring to a gentle boil. Gradually add in the polenta, whisking as you pour. Continue to whisk the polenta until it starts to thicken. Reduce heat to low and cook for polenta for 15 minutes, continuing to stir every now and again.
6. Remove pot from the stove and stir through watercress puree and Parmesan.
7. Serve Saltbush Lamb Shanks with Watercress Polenta between four bowls. Drizzle over a little olive oil and season with salt and pepper.
We love showcasing native Australian foods and here we've used saltbush, a native shrub that flavours lamb superbly! These tender lamb shanks are paired with a creamy polenta and nutrient-rich watercress puree for a divine Spring spread.
Ingredients
- 1 kg lamb shanks.
- 2 cloves garlic, minced.
- 2 teaspoons saltbush, dried (or use 1/2 teaspoon sea salt).
- 2 sprigs rosemary, leaves finely chopped.
- 2 tablespoons extra virgin olive oil.
- 1 lemon, zested (lemon juice reserved for polenta).
- 125 ml chicken stock.
Watercress Polenta
- 3 cups watercress.
- 1 clove garlic, sliced in half.
- 1/2 lemon, juiced.
- 2 tablespoons extra virgin olive oil.
- 1 cup instant polenta.
- 2 cups chicken stock.
- 100 g Parmesan.
Directions
- 1. Preheat oven to 160°C/325°F/Gas Mark 3.
2. Combine minced garlic, saltbush, rosemary, lemon zest and olive oil in a small bowl.
3. Place lamb shanks into a roasting dish and cover in saltbush mixture, massaging into the meat. Pour over stock and cover roasting dish with a lid or foil. Place into the oven and roast for 4 hours until the meat pulls away from the bone.
4. Place watercress and garlic cloves into a bowl and cover with boiling water. Allow to blanch for 5 minutes. Drain really well and add to a food processor with olive oil and lemon juice. Blitz to form a puree. Set aside.
5. Add stock and 500ml of water to a medium saucepan. Bring to a gentle boil. Gradually add in the polenta, whisking as you pour. Continue to whisk the polenta until it starts to thicken. Reduce heat to low and cook for polenta for 15 minutes, continuing to stir every now and again.
6. Remove pot from the stove and stir through watercress puree and Parmesan.
7. Serve Saltbush Lamb Shanks with Watercress Polenta between four bowls. Drizzle over a little olive oil and season with salt and pepper.