Lamb Shanks with Sesame-Fried Polenta

Toss shanks in large bowl with combined sauces, garlic, pepper, oil and herbs; cover, refrigerate several hours or overnight. [Can be made ahead to this stage.]

Cover; refrigerate up to 2 days or freeze.

Drain shanks; reserve marinade.

Place shanks in large shallow oiled baking dish. Bake, covered, in moderate oven for 1 hour.

Brush shanks with reserved marinade; bake, uncovered, 30 minutes, brushing occasionally with reserved marinade.

Serve with Sesame Fried Polenta.

Sesame-Fried Polenta

Oil 19cm x 29cm slice pan. Line base with baking paper, extending the paper 2cm over edges of both long sides.

Bring water to boil in large pan; reduce heat, gradually whisk in polenta.

Cook, stirring, over medium heat, about 10 minutes or until mixture thickens; stir in butter, cheese and pepper.

Spoon polenta into prepared pan; press firmly to ensure even thickness.

When cool, cover; refrigerate until firm. [Can be made ahead to this stage. Cover; refrigerate up to 2 days or freeze.]

Turn polenta onto board, trim edges; cut into 12 large pieces, cut each piece into 2 triangles.

Coat polenta in flour, shake off excess. Brush with beaten egg; toss in large bowl with seeds to coat.

Place polenta on tray; cover, refrigerate 20 minutes. [Can be made 1 day ahead.]

Heat oil in large pan; cook polenta, in batches, until browned lightly both sides.

Drain on absorbent paper.