Braised Lamb Shank with Rosemary and Creamy Polenta

thekitchn.com

Carl

subheading: For the lamb shanks:

4 bone-in lamb shanks (about 4 pounds total)

½ teaspoon freshly ground black pepper

3 teaspoons kosher salt, divided

2 tablespoons olive oil

1 large yellow onion, chopped

1 large carrot, peeled and chopped

2 stalks celery, chopped

3 cloves garlic, minced

2 tablespoons all-purpose flour

2 cups dry red wine

1 (28-ounce) can whole peeled tomatoes

1 cup low-sodium beef broth

3 tablespoons chopped fresh rosemary leaves

3 fresh thyme sprigs

1 tablespoon red wine vinegar

subheading: For the polenta:

4 cups water

1 teaspoon kosher salt

1 cup yellow cornmeal (coarse, medium, or fine)

1 cup finely grated Parmesan cheese (about 2 ounces)

Directions at thekitchn.com

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