Moroccan lamb shanks with polenta and white beans

• dried haricot beans1 1⁄2 cups

  can use navy, cannellini, great northern, 300g

• french trimmed lamb shanks↗12

  approx 3 kg.

• plain flour↗1⁄4 cup

  to toss lamb shanks in

• olive oil↗1 tablespoon
• medium red onions↗2

  chopped finely (340g)

• garlic↗2

  crushed

• ground cumin↗2 teaspoons
• ground cardamom↗1⁄2 teaspoon
• ground ginger↗1⁄2 teaspoon
• fresh lemon rind↗2 teaspoons

  finely grated

• lemon juice↗80 ml
• tomatoes↗2 cans

  400 g

• beef stock↗2 1⁄2 cups
• tomato paste↗1⁄4 cup
• water↗3 cups
• cups milk↗3
• cups polenta↗2
• teaspoons finely grated fresh lemon rind, extra↗2
• cup loosely packed finely chopped flat leaf parsley1⁄4
• cup loosely packed finely chopped fresh coriander leaves1⁄4

Step-by-step instructions

1. 1

   Cover beans with cold water in a large bowl and soak overnight, drain Coat the lamb in the flour; shake off excess.

2. 2

   Heat the oil in a large saucepan; cook the lamb in batches until browned all over.

3. 3

   Add onion and garlic; cook stirring until the onion is soft.

4. 4

   Add spices to the pan; cook stirring about 2 minutes or until fragrant.

5. 5

   Stir in the beans, rind, juice, undrained crushed tomatoes, stock and paste and bring to the boil.

6. 6

   Reduce heat and simmer covered for 40 minutes.

7. 7

   Uncover; simmer for about 50 minutes or until lamb and the beans are tender.

8. 8

   Heat the water and milk in a large saucepan (do not boil).

9. 9

   Add the polenta; cook stirring about 5 minutes or until liquid is absorbed and polenta softens.

10. 10

    Serve the lamb mixture on polenta and sprinkled with combined extra rind, parsley and coriander.