1 Package Polenta, prepare as per package directions
6 Lamb shanks
2 Red Bell Peppers, sliced, seeds removed.
1 Large Onion, sliced
3 Garlic cloves, minced
½ Cup White Wine
1 Tbsp. Chicken Bovril
1 Tsp. Italian Seasoning
Salt and pepper to taste
What You Need
In a Large Skillet on medium heat, add olive oil to coat the bottom of pan, once hot, add lamb shanks, season with salt and pepper, sear for 4-5 minutes per side, or until golden brown. Transfer lamb onto a large dish, set aside.
Using same skillet, add 3 tbsps. olive oil, onion, red peppers, and Jalapeno’s, sauté until onions have caramelized and are golden brown, stirring often, then add garlic, sauté, until fragrant.
Add white wine, chicken Bovril, Italian seasoning, salt, and pepper, mix well.
Add Lamb shanks to vegetable mixture. Bring to a simmer, cover with lid, simmer for 30 minutes, until lamb is tender. Remove lid, add Zucchini Spirals, mix until all combined. Cover with lid, simmer for an additional 10 minutes, until zucchini spirals have softened.
In a large plate, add cooked polenta on bottom pour sauce on top from Lamb mixture, then top with vegetables, Lamb shanks and ready to serve.