Creamy Oven-Baked Cheese Polenta with Braised Nduja Lamb Shanks – Sabato

Ingredients

• 2 large lamb shanks or 1 x oyster-cut lamb shoulder
• Sal de Añana spring salt, to season
• Freshly cracked black pepper, to season
• 2 Tbsp extra virgin olive oil (EVO)
• 2 cloves garlic, finely chopped
• 1 brown onion, finely chopped
• 4 sticks celery, chopped
• 3 carrots, chopped
• 2 Tbsp Callipo nduja
• 2 Tbsp Forvm merlot vinegar
• 375ml red wine
• 500ml beef stock
• Fresh parsley, to garnish (optional)
• ¾ cup La Grande Ruota white quick cook polenta
• 3 cups milk
• 1 cup chicken stock
• 1 Tbsp extra virgin olive oil (EVO)
• 2 cloves garlic, crushed
• 2 tsp Sal de Añana spring salt
• 25g butter
• 1 cup freshly grated Parmigiano-Reggiano