7 Once lamb is cooked, remove it from cooking liquid and keep warm in oven covered with foil. Remove and discard carrots and herbs. Let liquid sit for 10 minutes, then remove excess fat that floats to top. Bring to a boil over medium-high heat and reduce, stirring occasionally, until it reaches a sauce consistency, about 10 minutes. 8 To make Polenta, in a medium saucepan over medium-high heat, bring water, milk and salt to a boil. Slowly whisk in polenta. Bring back to a boil, then reduce heat to low, stirring constantly. Cook for 10 to 15 minutes, or until it is like a soft porridge. If it is too thick, add more water until it reaches desired consistency. Add Parmesan and butter and stir to combine. Check and adjust seasoning. 9 To serve, divide polenta evenly between 6 bowls. Top each bowl with a lamb shank and sauce and garnish with gremolata. Serves 6 PAIRS WITH PIRRAMIMMA MCLAREN VALE SHIRAZ Australia $29.99 607093
INGREDIENT IN MONASTERIO DE LAS VIÑAS RESERVA Spain $15.99 642785
POLENTA 4 cups (1 L) water 1 cup (250 ml) milk 2 tsp (10 ml) salt 1½ cups (375 ml) stone-ground polenta ½ cup (125 ml) grated Parmesan 2 tbsp (30 ml) butter
FISH PIE 3 lbs (1.4 kg) potatoes, peeled and cut in half 6 oz (170 g) aged cheddar, grated, divided ½ cup (125 ml) whipping cream 3 tsp (15 ml) salt, divided, plus more for cooking potatoes freshly ground black pepper, to taste 4 tbsp (60 ml) butter, divided, plus more for greasing dish ½ medium onion, finely diced 1 clove garlic, minced 3 tbsp (45 ml) all-purpose flour 2 cups (500 ml) milk
1 To prepare Lamb, preheat oven to 300 F (150 C). In a large Dutch oven or frying pan over medium-high heat, heat oil until it shimmers. 2 Season lamb with salt and pepper. In batches, sear lamb until golden brown on all sides. Remove lamb from pan and set aside. 3 Turn heat to low and add onions and carrots. Sweat until onions are soft, about 5 minutes. Add tomato paste and continue cooking until tomato paste has slightly caramelized, 5 to 8 minutes. Deglaze with wine. 4 Return lamb shanks to Dutch oven, if using (if you used a frying pan, follow method in next step instead). Add stock and enough water to cover lamb. Add bay leaf, rosemary and thyme and bring to a boil. Cover with lid and place in oven. Cook for 2 hours, or until lamb is tender. 5 If you used a frying pan, put seared lamb shanks in an ovenproof casserole large enough to fit all shanks. Add stock to frying pan with tomato and vegetable mixture, bring to a boil over high heat, then pour over lamb. Add water to cover. Add bay leaf, rosemary and thyme, cover with foil and cook in oven for 2 hours, or until lamb is tender. 6 While lamb is cooking, make Gremolata. In a small bowl, mix parsley, lemon zest and juice, anchovies, garlic, capers, chili (if desired), red wine vinegar and olive oil. Check seasoning and adjust. Cover and keep in refrigerator until ready to serve.
1 lb (450 g) cod or halibut, bones removed and cut into bite-sized pieces ½ lb (225 g) salmon, bones removed and cut into bite-sized pieces ½ lb (225 g) hot-smoked salmon, broken into bite-sized pieces 1 cup (250 ml) frozen peas 1 tsp (5 ml) finely chopped fresh chives 2 tsp (10 ml) finely chopped fresh parsley leaves 1 Preheat oven to 350 F (175 C). Place potatoes in a large saucepan, cover with salted water and bring to a boil. Turn heat down to medium and simmer for 10 to 15 minutes, or until potatoes are tender. Drain, then mash with half of the cheddar, whipping cream, 1½ tsp (7.5 ml) salt, pepper and 1 tbsp (15 ml) butter. Set aside.
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