Moroccan lamb shanks with polenta and white beans

PROS

This hearty dish is full of flavor and perfect for chilly nights.

Lamb is a good source of protein and iron, while beans are high in fiber and essential vitamins and minerals.

Polenta is a delicious and hearty alternative to traditional mashed potatoes or rice.

CONS

Lamb shanks are a relatively expensive cut of meat, so this dish may be more of a special occasion meal than an everyday dinner.

Polenta is high in carbohydrates, so it should be enjoyed in moderation as part of a balanced diet.

HEALTH & BENEFITS

Lamb is a good source of protein and iron, both important for building and maintaining muscle.
Beans are high in fiber, which can help improve digestion and regulate blood sugar levels.
The spices used in this dish, such as cumin and ginger, have been linked to reduced inflammation in the body.

	1 1/2 cups dried haricot beans ( can use navy , cannellini , great northern , 300g )
	12 french trimmed lamb shanks ( approx 3 kg . )
	1/4 cup plain flour , to toss lamb shanks in
	1 tablespoon olive oil
	2 medium red onions , chopped finely
	2 cloves garlic , crushed
	2 teaspoons ground cumin
	1/2 teaspoon ground cardamom
	1/2 teaspoon ground ginger
	2 teaspoons finely grated fresh lemon rind
	80 ml lemon juice
	2 cans tomatoes
	2 1/2 cups beef stock
	1/4 cup tomato paste
	3 cups water
	3 cups milk
	2 cups polenta
	2 teaspoons finely grated fresh lemon rind , extra
	1/4 cup loosely packed finely chopped flat leaf parsley
	1/4 cup loosely packed finely chopped fresh coriander leaves

1.	Preheat oven to 160C (fan forced).
2.	To prepare the lamb shanks, toss them in plain flour and heat olive oil in a large casserole dish over medium heat.
3.	Cook the shanks until brown on all sides, then transfer to a plate.
4.	In the same dish, add chopped onions, garlic, cumin, cardamom, ginger, lemon rind, and lemon juice. Cook for 2-3 minutes.
5.	Stir in canned tomatoes, beef stock, and tomato paste. Bring to the boil, then return the lamb shanks to the dish.
6.	Cover with the lid and bake in the oven for approximately 2 and a half hours or until the meat is tender.
7.	To serve, prepare the polenta by bringing 3 cups of water, 3 cups of milk, and 2 teaspoons of lemon rind to the boil in a large saucepan.
8.	Gradually whisk in 2 cups of polenta and cook for approximately 5 minutes until it thickens.
9.	Stir in parsley and coriander.
10.	To serve, ladle polenta onto each plate, then place a lamb shank on top with a spoonful of white beans.

Moroccan lamb shanks with polenta and white beans

Moroccan lamb shanks with polenta and white beans

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