Parmesan Braised Australian Boneless Lamb Leg On Polenta | Aussie Beef & Lamb | Food Service | North

Ingredients

• 5 Boneless Australian lamb shank, dried, cut into 3 or 4 pieces and fat scored
• 2 1/4 kg of quality Parmesan cheese rind
• 3 cups of finely micro planed or grated quality Parmesan cheese
• 6 bay leaves
• 6 large carrots, washed and split, cut in large chunks
• 1 ½ large celery stalks, washed, cut into large chunks
• 1 cup of tomato paste
• 4 large yellow onion, diced
• 2 heads of garlic, peeled into cloves and minced
• 2 bottles of white wine for cooking
• 8 cups of finely milled yellow polenta
• 2 Liters of whole milk
• 2 Liters of water
• 1 cup of extra virgin olive oil
• 5 Tablespoons of kosher salt
• 2 Tablespoons fresh ground black pepper
• 1 bunch of scallion, sliced thin, white part and green tops
• 4 Fresno chili, seeds removed, membrane and meat sliced completely out leaving
• only the skin, julienned hair thin and dropped in ice water to curl