Online Food Shopping
One of the main benefits of online food shopping is that it saves time! Between full-time work, looking after the kids and commuting in city traffic, it can be hard to find time to cook a nice home cooked meal. So that’s where online food shopping comes in! Why not save yourself the hassle and time of parking at the shops, wandering the aisles and lining up at the checkout? With the luxury of online food shopping these days, you can have gourmet meat delivered right to your door. Plus, Butcherman gives you the option to leave a cooler out if you’re not home, so you don’t even have to wait around. With all this extra time for cooking, say goodbye to macaroni cheese and eggs on toast. Here is a tasty, wholesome meal that you can prepare for the family one night.
Lamb Shanks With Parmesan Polenta
The cooking time for this dish is roughly 3 hours, so online food shopping can help you to save some valuable time!
- 2 tablespoons plain flour 8 lamb shanks, French trimmed
- 2 tablespoons olive oil
- 2 leeks, pale section only, thinly sliced
- 4 carrots, finely chopped
- 3 garlic cloves, crushed
- 2 cups white wine 1 cup chicken stock
- 1 x 800g can diced tomatoes
- 4 sprigs fresh thyme
Parmesan polenta ingredients:
- 5 cups chicken stock
- 1 cup polenta
- 20g butter
- 1/2 cup finely grated parmesan
- Place the flour in a bowl and season with salt and pepper. Coat the lamb shanks with the flour mixture and shake off any excess.
- Heat the oil in a large pot over medium heat and add the lamb shanks. Cook the shanks, turning occasionally, for 5-6 minutes or until brown on all sides.
- Transfer the shanks to a heatproof bowl. Reduce heat to medium before adding the leek, carrot and garlic to the pan. Cook for roughly 5-6 minutes, stirring regularly. Once soft, add the wine, bring to the boil and continue cooking for 2-3 minutes.
- Add the stock, tomato and thyme and stir to combine before reducing the heat to low.
- Return the lamb shanks to the pan and cook, covered, for 2 hours or until the lamb is tender and falling off the bone.
- Transfer the lamb shanks to a heatproof bowl and cover with foil to keep them warm. Increase the heat to high and simmer the ingredients, stirring occasionally, for 15-20 minutes or until the vegetable mixture thickens and the sauce has reduced by half.
- Meanwhile, start making the parmesan polenta. Place the stock in a medium saucepan and bring to the boil over medium heat. Gradually add the polenta in a thin steady stream, stirring constantly.
- Continue stirring with a wooden spoon as it cooks for 15-20 minutes or until the mixture has thickened and the polenta is soft.
- Once done, remove from heat and add the butter and parmesan. Stir until well combined and season with salt and pepper if you desire.
- Divide the parmesan polenta among serving bowls and top with lamb shanks and vegetable mixture.