Braised Lamb Shanks over Creamy Polenta with Gremolata

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Ingredients

• Lamb shanks
• Salt
• Oil
• Onion
• Carrot
• Garlic
• Tomato paste
• All-purpose flour
• Red wine
• Rosemary
• Bay leaf
• Beef stock
• Polenta
• Water
• Salt
• Butter
• Parsley
• Lemon zest

Instructions

1. Preheat oven to 275°F.
2. Roughly chop onion, carrot, and garlic.
3. Heat oil in a dutch oven over high heat and sear lamb shanks until browned. Remove from pot.
4. Add chopped vegetables to the pot and cook until browned. Add tomato paste and cook for a few more minutes.
5. Sprinkle in flour and cook for 2-3 minutes. Deglaze with red wine and reduce by half.
6. Add rosemary, bay leaf, and beef stock. Season with salt. Return lamb shanks to the pot and bring to a simmer.
7. Cover with a lid and transfer to the oven. Cook for 2 hours.
8. Remove lid and cook for another hour, rotating lamb shanks to brown evenly.
9. Cook polenta by whisking cornmeal into simmering salted water. Switch to a spatula when it thickens. Cook for 35-45 minutes until tender and creamy.
10. Make gremolata by mixing chopped parsley, lemon zest, and grated garlic.
11. Remove lamb shanks from pot and keep warm in a baking dish. Strain sauce into a new pan and reduce until thickened.
12. Finish polenta by stirring in butter. Plate with polenta on the bottom, lamb shank on top, and spoon over sauce. Garnish with gremolata.

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