4 lamb shanks
5 shallots, coarsely chopped
5 garlic cloves, coarsely chopped
1/2 fennel, coarsely chopped
2-3 carrots, sliced
2 stalks celery, sliced
100 ml good olive oil
100 ml sherry vinegar or other sweet vinegar
1/2 l red wine 300 g tomatoes (cherry or plum)
A little rosemary, thyme and bay leaves
Salt and pepper
1 large handful kale½ bunch marjoram or parsley
400 ml milk
400 ml water
200 ml polenta
100 g parmesan or another dry, salty cheese
1 handful good olives without stones, coarsely chopped
Lamb: Brown the lamb shanks well in a little oil on all sides in a good sautéing pan with slightly raised edges. Add shallots and garlic. When the shanks are fried golden, add fennel, carrots and celery. Stir and cook on medium heat. Add olive oil and vinegar and reduce to a light syrup.
Pour red wine and tomatoes into the saucepan and lay on thyme, rosemary and bay. Cover the pan with kitchen foil and place in the oven at 150 degrees for 2 hours. Season with salt and pepper. Shred and rinse the kale and lay it in the saucepan. Cook for another 2 min. and shred in marjoram or parsley just before serving.
Polenta: Heat milk and water in a saucepan just before serving and stir in the polenta when boiling. Add the parmesan and stir for a couple of minutes.
TIP: You could serve a good creamed risotto instead of polenta.