Native Eating: Saltbush Lamb Shanks with Watercress Polenta

Native Eating: Saltbush Lamb Shanks with Watercress Polenta

Saltbush is a beautiful native Australian shrub that is a perfect accompaniment to lamb.  Tender and slow cooked shanks and creamy polenta make for a wonderful Spring lunch or dinner.

Dried saltbush can be bought online from The Australian Superfood Co.


For the lamb:

1kg lamb shanks

2 cloves garlic, minced

2 teaspoons saltbush, dried

2 sprigs rosemary, leaves finely chopped

2 tablespoons extra virgin olive oil

1 lemon, zested (lemon juice reserved for polenta)

125ml chicken stock

For the polenta:

3 cups watercress

1 clove garlic, sliced in half

1/2 lemon, juiced

2 tablespoons extra virgin olive oil

1 cup instant polenta

2 cups chicken stock

100g parmesan



Preheat oven to 160 degrees C

Combine minced garlic, saltbush, rosemary, lemon zest and olive oil in a small bowl.

Place lamb shanks into a roasting dish and cover in saltbush mixture, massaging into the meat.  Pour over stock and cover roasting dish with a lid or foil.  Place in to the oven and roast for 4 hours until the meat pulls away from the bone.

Place watercress and garlic cloves into a bowl and cover with boiling water.  Allow to blanch for 5 minutes.  Drain really well and add to a food processor with olive oil and lemon juice.  Blitz to form a puree.  Set aside.

Add stock and 500ml of water to a medium saucepan.  Bring to a gentle boil.  Gradually add polenta, whisking as you pour.  Continue to whisk the polenta until it starts to thicken.  Reduce the heat to low and cook for 15 minutes, continuing to stir every now and then.

Remove pot from the stove and stir through watercress puree and parmesan.

Serve between four bowls.  Drizzle over a little olive oil and season with salt and pepper.

Recipe supplied by I Quit Sugar.

Saltbush lamb with watercress polenta