Lamb shanks: how to braise
Teach the kids the basic steps of browning or caramelising the meat all over, and then the vegetables, to bring out and develop the depth of flavour in this dish. Once they eat it they will understand that the long, slow cooking is what produces the tender meat.
Here's full recipe of braised lamb shanks with soft polenta.
Step 1: Heat the oven to 150C. In a large casserole dish heat the oil until hot. Season the shanks with salt then fry until golden brown and caramelised all over. Take out and keep on the side.
Step 2: Add the carrot, celery, onion and garlic to the casserole dish and fry until lightly caramelised.
Step 3: Add the wine and boil until reduced by half. Then add the tomatoes and stock and bring to the boil. Place the shanks back in to the casserole dish.
Step 4: Make a bouquet garni by placing rosemary, thyme, bay leaves and peppercorns on the muslin and tie the corners to form a parcel.
Step 5: Add to the casserole, cover with a lid and bake in the oven for 3 hours.
Carefully remove shanks and keep hot. Boil the cooking liquid until it has reduced down to a thick sauce. Serve the shanks on top of soft polenta and ladle over the hot sauce.