By Yolandi North @azestylife
The caramelisation of the fruit sugars that takes place during the braising of the shanks beautifully enhances the flavour of the meat. The dried figs essentially cook away, but leave a subtle hint with their tiny seeds.
METHOD Cook’s tips:
Ingredients
Instructions
1. Preheat your oven to 130 - 160°C.
2. Season the shanks with 1 tablespoon salt and 1 ½ teaspoon ground pepper.
3. Heat the oil in an oven-proof cast iron pot over medium heat (you want the oil to shimmer).
4. Carefully place your shanks in the oil and sear on all sides until you reach a deep brown. Transfer the shanks to a separate dish and reserve.
5. Add the onions, stir from time to time and cook until translucent. Add the carrots, leek, and celery and cook until just tender.
6. Add the tomato paste and cook – for about 1 minute – until the tomato paste turns a deep red colour and smells sweet.
7. Deglaze with the red wine.
8. Add chopped tinned tomatoes and one additional tin of cold water. Reduce the liquid by half. This will take 4-5 minutes.
9. Add the rosemary and figs. Cook for another 3 minutes.
10. Return the shanks to the pan along with any juices they may have released.
11. Bring to a gentle simmer (not a boil) over medium to low heat. Cover the pot and transfer to a 130 - 160°C oven. Braise the lamb shanks for 45 minutes, then check whether they need more liquid.
12. You want every piece of meat to be half (or at least a third) covered in liquid. Cover and finish braising the lamb in the oven until fork-tender. This will take about two hours. Baste and turn the lamb shanks from time to time so that all of the meat is covered with liquid at some point – this ensures even cooking.
13. If you feel that there is still a lot of liquid in the pot, then remove the lid for the final 30 minutes of cooking. This will allow the sauce to reduce.
14. Cook your polenta for a long time. Bring salted water to a rolling boil and add the polenta in a thick, even stream. Whisk as you go to avoid clumps. Be careful not to burn, as boiling polenta can “burst” and splatter. Stir occasionally as the pot simmers. Put the lid on and cook for about 25 - 30 minutes.
15. Transfer the shanks to a container and moisten with some cooking liquid. Keep warm while finishing the sauce.
16. Strain the sauce, reduce and thicken more if required. If necessary, thicken the sauce lightly with a slurry (mixture of 1 teaspoon of cornflour with cold water and mix into a paste).
17. Simmer the cooking liquid until it has a good flavour and consistency (for about 3 minutes). Skim thoroughly to degrease the sauce. Adjust seasoning with salt and pepper. Strain.
18. Finish off your polenta by removing it from the heat and stirring in the butter. Taste and add more salt if needed.
19. Serve the shanks immediately or keep them warm until you are ready to serve.
• Keep in mind that braising concentrates the natural flavour of the meat and other ingredients. Extended cooking times reduce the volume of liquid and make relatively small amounts of salt more intense, so taste your dish and adjust the seasoning throughout the cooking process.
• Old grains can become rancid, so store polenta in the fridge to prevent spoilage.