Braised Lamb Shanks with Creamy Polenta

1.Preheat your oven to 325°F (160°C).

2.In a large Dutch oven, heat the olive oil over medium-high heat. Season the lamb shanks with salt and pepper, then brown them on all sides in the hot oil, about 4-5 minutes per side. Remove the shanks and set aside.

3.In the same pot, add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened and the onion is translucent.

4.Add the minced garlic and cook for an additional minute until fragrant.

5.Stir in the crushed tomatoes, red wine, and stock. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.

6.Add the rosemary and thyme, then return the lamb shanks to the pot, ensuring they are submerged in the sauce.

7.Cover the pot with a lid and transfer it to the preheated oven. Braise for 2 to 2.5 hours, or until the lamb is tender and falling off the bone.

8.While the lamb is braising, prepare the creamy polenta. In a medium saucepan, bring 4 cups of water to a boil. Gradually whisk in the polenta, stirring constantly to prevent lumps.

9.Reduce the heat to low and continue to cook the polenta for about 30 minutes, stirring frequently, until it is thick and creamy.

10.Stir in the heavy cream, grated Parmesan cheese, and butter into the polenta. Season with salt and pepper to taste. Keep warm until ready to serve.

11.Once the lamb is done, remove it from the oven and let it rest for a few minutes. Skim any excess fat from the surface of the sauce if necessary.

12.To serve, spoon a generous portion of creamy polenta onto each plate, top with a braised lamb shank, and ladle the rich sauce over the top.