INGREDIENTS

INSTRUCTIONS

The lamb shanks: Pre-heat the oven to 350F (180C). Heat the oil in a
large stockpot on medium heat and saut the onions, celery and carrots
for 3 minutes. Stir in the garlic and tomato paste and cook until the
mixture becomes deep brown - about 3 minutes.  Add the lamb shanks and
wine, making sure to scrape up any pan  residues and mix them in well.
Add water until the liquid is level  with the top of the lamb shanks.
Gently nestle in the rosemary until it is completely buried, cover  and
bake for 2 hours or until the meat slips easily off the bone. The
polenta: In a large saucepan bring the water to a rapid boil and stir
in the cornmeal in a slow, steady stream. Do not allow the water to
stop boiling. When all the cornmeal has been added, sprinkle in the
salt and pepper.  Stir constantly, scraping the sides and bottom of the
saucepan until  the polenta becomes a thick porridge-like texture that
pulls cleanly  from the side of the pan and a spoon will stand up in
it. This takes  about 25 minutes for the large-grain cornmeal and 5
minutes for the  fine-grain variety.  Lower the heat if the mixture
starts to stick. Add the lemon and mix  well.  Brush light oil over two
dinner plates. Pour on the polenta,  smoothing out to make two circles,
one 1 inch smaller than the other.  Leave to cool until set - 1 hour at
room temperature or 30 minutes in  the fridge.  Transfer the cooked
lamb from the pot onto a large plate and trim off  any fat. Gently pry
the meat off the bone so that you end up with  pieces mostly still in
their original muscle shapes and set aside.  Strain the remaining
liquid into a fat separator, discarding the  vegetables. You should
have 2 and a half cups of liquid. Add wine or  stock to come up to this
level if you don't have enough.  To make the mushroom sauce pour the
liquid from the fat separator  into a medium saucepan leaving the
surface fat at the bottom of the  separator. Add the mushrooms and
gently warm through on medium heat  for 5 minutes.  Just before serving
pour the slurry into the sauce and stir over  medium heat to thicken
for 2 minutes.  To serve: Slip the smaller polenta circle from the
plate onto a large  oval platter. Place the meat in the centre and
cover with three Swiss  chard and sprinkle with the parmesan cheese.
Top with the remaining  polenta circle to make a "sandwich".  When
ready to serve bake at 350F (150C) for 30 minutes. The top can be
browned slightly by brushing with a teaspoon of oil and slipping  under
the broiler for about 5 minutes.  Converted by MC_Buster. continued in
part 2

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