Lamb Shank Confit With Raisins And Creamy Polenta

• 2 lamb shanks
• vegetable broth 50 cl. of
• 3 tablespoons honey
• thyme sprigs Fresh
• 5 3/4 tablespoons raisins
• water 1.7 lt.
• 2 1/16 cups polenta
• 1/2 cup grated Parmesan cheese

1. Preheat oven to 180 degrees Celsius
2. In a dutch oven over medium heat, brown the lamb shanks on every side.
3. Season with salt and pepper and add broth, honey and a bit of thyme. Mix well.
4. Transfer the pot to the oven and bake for 2 hours.
5. Occasionally, baste the meat with its juices.
6. Lower the oven temperature to 160 C, and bake for another 30 minutes.
7. Lower the oven temperature to 140 C and add the raisins and bake for another 30 minutes, basting the lamb shanks ocassionaly.
8. In a large saucepan combine water with salt and bring to a boil.
9. Add polenta and stir.
10. Lower the heat and cover. Stir every 4-5 minutes, scraping sides and bottom.
11. Cook for 30-35 minutes. Remove from heat and add Parmesan cheese.
12. To serve, place the polenta on a plate, top with a lamb shank and raisin sauce.

lamb shanks, vegetable broth, honey, thyme, raisins, water, polenta, parmesan cheese

Taken from www.yummly.com/recipe/Lamb-Shank-Confit-with-Raisins-and-Creamy-Polenta-782087 (may not work)