This autumn is the strangest I’ve ever experienced, weather-wise. Apart from the dip in temperature at the beginning of this week it’s been very warm for November. Not that I’m complaining (I hate the cold!), it just feels strange not having to wear gloves when Christmas is just around the corner!
The warmth outside hasn’t really put me in the mood for warming soups and hearty stews, in fact this recipe of slow cooked lamb shank is the most autumnal dish I have accomplished the last few months.
Slow cooked lamb shank, serves 2
1 lamb shank
a knob of butter
1 onion, unpeeled, cut into wedges
1 carrot, cut into chunks
2 bay leaves
1/2 bottle red wine
Pre-heat the oven to 150C. Melt a knob of butter in an oven-proof casserole dish with a lid. Brown the meat on all sides and season. Remove from the pan and add the onion and carrot pieces. Fry for a few minutes then remove from the heat. Put the lamb shank back into the casserole dish and add the wine and bay leaves. Put the lid on and place in the oven for 2 1/1 hours; you want the meat to be very tender and fall off the bone. Check on the meat every half an hour. Add more liquid if needed and turn the shank once in a while. To serve, take the meat off the bone and serve in chunks with polenta and vegetables.
Creamy herb polenta, serves 3
Translated from and adapted after Annika’s recipe (which I have halved)
700 ml vegetable stock
50 g butter
300 ml polenta
a handful finely chopped mixed herbs (rosemary, oregano, sage etc)
150 ml finely grated parmesan
Bring the stock to simmer (not boil) in a large saucepan. Add the polenta while whisking. Add butter. Whisk until the polenta starts to boil. Whisk regularly while the polenta cooks for another 15-20 minutes. Add the herbs but save some for decoration. Add more stock if needed. The polenta needs to be thinner than you think as the parmesan will thicken it. Add the parmesan when the polenta is cooked. Season to taste and maybe add another knob of butter. Serve immediately.