A beautifully rich dinner for two - Australian lamb shanks on a bed of creamy polenta, topped with peperonata and collard greens, and finished with chermoula.
Lamb - Allow to temper before cooking, ideally for one hour. Place the lamb into a simmering pot of water (in the bag). Allow to simmer away for 15 minutes before
removing the lamb from the bag into a saucepan. The sauce itself is seasoned and ready to serve, (for an added bonus you can add a tablespoon of butter into the sauce to thicken it) and you can glaze your lamb shank with your sauce before plating it on top of your polenta.
Polenta - In a saucepan, add a half cup of milk or water. Add in your polenta and slowly warm it up while stirring to keep it from catching to the bottom of the pan. Once heated through evenly, you are ready to plate, or place a lid over your pot and set aside until you are ready to eat.