Slow Cooked Lamb Shanks With Soft Polenta

• 1/4 cup olive oil
• 8 lamb shanks, trimmed
• 1/4 cup flour, seasoned
• 2 onions, sliced
• 3 garlic cloves, crushed
• 1 stalk celery, roughly chopped
• 2 carrots, roughly chopped
• 2 parsnips, roughly chopped
• 1 cup red wine
• 3 cups chicken stock
• 1 cup tomato passata
• 1 bay leaf
• 1 sprig fresh thyme
• 1/2 orange rind, cut into thick strips
• 1 sprig fresh parsley
• Polenta
• 2 cups chicken stock
• 2 cups water
• 1 cup fine instant polenta
• 2 tablespoons butter
• 1 pinch paprika, to garnish (optional)

1. Preheat oven to 160u0b0C(315u0b0F). Heat oil in a heavy-bottomed casserole dish. It should be big enough to fit the shanks in a single layer. Lightly dust the shanks in the flour and brown in casserole dish. Remove from dish.
2. Add onion and cook gently for a few minutes. Stir in garlic, celery, carrot and parsnip. Pour in wine and let come back up to heat, about 1 minute. Return the shanks to the dish. Add the stock, passata herbs and orange peel. Cover and bake for 2 hours or until shanks are tender.
3. Gently remove the shanks from the dish and arrange on a warm serving plate. Spoon the vegetables and gravy over the shanks. Discard herbs. Serve with the polenta.
4. Polenta: Bring the stock and water to the boil. Slowly rain in the polenta, stirring constantly. Reduce heat and simmer over low heat for 5-6 minutes or until mix starts to leave the side of the pot. Remove from heat, add butter and season with salt and pepper. Spoon into a warm serving dish.

olive oil, lamb shanks, flour, onions, garlic, celery, carrots, parsnips, red wine, chicken stock, tomato passata, bay leaf, thyme, orange rind, parsley, polenta, chicken stock, water, polenta, butter, paprika

Taken from www.food.com/recipe/slow-cooked-lamb-shanks-with-soft-polenta-222339 (may not work)