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Lamb Shanks with Soft Polenta & Peas 4 lamb shanks 1 onion, chopped 1 carrot, chopped 2 cloves garlic, finely chopped 1 tin You’ll Love Coles diced tomatoes 1 cup chicken stock 1 bay leaf Sprigs of fresh rosemary or thyme Soft polenta 250 g coarse polenta 100 g butter Grated parmesan Sprigs of fresh rosemary or thyme Salt Pre-heat oven to 160ºC. Place all the ingredients in a heavy casserole dish and bring to the boil on a stove. Put in oven and cook, covered, for one hour. The lamb shanks are ready when it is falling off the bone. If the meat requires further cooking, ensure there is enough liquid in the casserole dish. If not, stir in 1 cup of water and place back in oven. Bring to the boil 1.25 litres of water in a deep pot. Add some salt and pour in coarse polenta whisking constantly. Reduce the heat and cook for 40 minutes stirring occasionally. Stir in butter and finely grated parmesan. Check for saltiness and serve. Chicken Cacciatore 8 chicken drumsticks 2 onions, chopped 2 cans pureed tomatoes A handful Kalamata olives Salt and pepper Combine chicken drumsticks or thighs, two cans of pureed tomatoes, two chopped onions, salt, pepper and Kalamata olives in a casserole dish and cook covered over low heat or in oven, for approximately one hour. Check halfway through that there is enough liquid in the casserole. Serve with crusty bread. 
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