Moroccan Lamb Shanks With Polenta And Beans

Total Time: 2 hrs 25 mins Preparation Time: 25 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 1 1/2 cups dried haricot beans (can use navy, cannellini, great northern, 300g)
• 12 french trimmed lamb shanks (approx 3 kg.)
• 1/4 cup plain flour, to toss lamb shanks in
• 1 tablespoon olive oil
• 2 medium red onions, chopped finely (340g)
• 2 cloves garlic, crushed
• 2 teaspoons ground cumin
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground ginger
• 2 teaspoons finely grated fresh lemon rind
• 80 ml lemon juice
• 2 (400 g) cans tomatoes
• 2 1/2 cups beef stock
• 1/4 cup tomato paste
• 3 cups water
• 3 cups milk
• 2 cups polenta
• 2 teaspoons finely grated fresh lemon rind, extra
• 1/4 cup loosely packed finely chopped flat leaf parsley
• 1/4 cup loosely packed finely chopped fresh coriander leaves

Recipe

• 1 cover beans with cold water in a large bowl and soak overnight, drain coat the lamb in the flour; shake off excess.
• 2 heat the oil in a large saucepan; cook the lamb in batches until browned all over.
• 3 add onion and garlic; cook stirring until the onion is soft.
• 4 add spices to the pan; cook stirring about 2 minutes or until fragrant.
• 5 stir in the beans, rind, juice, undrained crushed tomatoes, stock and paste and bring to the boil.
• 6 reduce heat and simmer covered for 40 minutes.
• 7 uncover; simmer for about 50 minutes or until lamb and the beans are tender.
• 8 heat the water and milk in a large saucepan (do not boil).
• 9 add the polenta; cook stirring about 5 minutes or until liquid is absorbed and polenta softens.
• 10 serve the lamb mixture on polenta and sprinkled with combined extra rind, parsley and coriander.