Lamb Shank Confit with Raisins and Creamy Polenta

Name: Lamb Shank Confit with Raisins and Creamy Polenta
Total time: 6300 s
Yield: 2 servings
Ingredients: 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

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Lamb Shank Confit with Raisins and Creamy Polenta Recipe

8Ingredients

1150Calories

105Minutes

Barbecue move over. Sweet sauce draped over mild lamb and served on tops of polenta. This dish is fit for a king. This lamb will practically melt in your mouth. Mixed with plump, sweet raisins and honey sauce, your loved one will appreciate the effort that you put into making this special meal.

Ingredients

servings:

2 lamb shanks
vegetable broth (50 cl. of)
3 tablespoons honey
thyme sprigs (Fresh)
40 grams raisins
water (1.7 lt.)
250 grams polenta
50 grams grated parmesan cheese

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Directions

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