"Lamb is used instead of chicken in this adaptation of the French Coq au Vin, with the shanks being slowly braised in red wine and mushrooms. A bed of soft and cheesy polenta absorbs the rich juices and shows off the shredded shanks. "
- 1/4 cup dried porcini mushrooms
- 1 cup hot chicken stock
- 1/2 cup flour for dusting
- 1 teaspoon ground mustard powder
- 6 large Australian lamb shanks trimmed
- 2 tablespoons olive oil
- 1 clove garlic crushed
- 8 baby onions
- 1/2 pound small white mushrooms cleaned and chopped
- 1 cup chicken stock
- 2 cups red wine
- 2 large tomatoes diced
- 2 cups instant or regular cooked hot Polenta to serve
- 1/4 cup soft goat cheese, or Parmesan cheese
- 6 leaves fresh basil shredded
- Yield: 6 Servings
- Soak the mushrooms in the hot chicken stock for 10 minutes to release flavors.
- Combine the flour and mustard powder. Dredge the lamb shanks with enough of the mixture to coat and shake off the excess.
- Heat the oil in a large heavy based dutch oven and brown the shanks over a low heat on all sides. Add the garlic, onion and white mushrooms and cook, stirring for 1-2 minutes.
- Add the chicken stock, red wine, and tomatoes with mushrooms and stir to combine. Cover and cook over a low heat for 2 hours or until meat easily falls from the bones. (You could also place in a 350F oven and bake for 2-2 1/2 hours.)
- When meat is nearly cooked, prepare the polenta according to directions on packet. Stir through cheese and keep warm.
- Remove shanks from liquid and, when cool enough to handle, pull meat from the bones and shred with hands. Return shredded meat to the pan juices and reheat. Serve over the hot polenta and garnish with shredded basil.