Braised Lamb Shanks

Lamb Shank shown on Angel Hair pasta

2  (3/4-pound) lamb shanks, trimmed

1/2 teaspoon salt, divided Click to see savings

1/2 teaspoon freshly ground black pepper, divided Click to see savings

1/4 cup diced onion Click to see savings

1/2 cup diced carrot
lick to see savings

1/2  cup diced celeryClick to see savings

2 garlic cloves, minced

3/4 cup dry red wine Click to see savings

1 (14.5-ounce) can no salt-added petite diced tomatoes, undrained Click to see savings

1 (14-ounce) can less-sodium beef brothClick to see savings

1 tablespoon chopped fresh rosemary

1 teaspoon water

1/2 teaspoon cornstarchClick to see savings

Polenta:

4 cups fat-free, less-sodium chicken broth Click to see savings

1 teaspoon chopped fresh rosemary

1/4 teaspoon freshly ground black pepper Click to see savings

1 cup finely ground yellow cornmeal (quick cooking polenta)

1/4 cup (1 oz) fresh, grated Parmesan cheese

Preparation

1.     Preheat oven to 300°.

2.     To prepare lamb, sprinkle lamb evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat a large, wide Dutch oven over medium-high heat. Add lamb, and cook for 12 minutes, browning on all sides. Remove lamb from pan.

3.     Add onion, carrot, and celery to pan; sauté 8 minutes or until lightly browned. Add garlic, and sauté 1 minute. Add red wine; bring to a boil. Cook 2 minutes or until most of liquid evaporates. Return lamb to pan; stir in tomatoes, beef broth, and 1 tablespoon of chopped rosemary. Bring to a boil.

4.     Cover Dutch oven; place in oven. Bake at 300° for 2 hours or until lamb is tender. Remove lamb from pan; set aside and keep warm. As the lamb cooks, it will shrink and come off the bone a little. Add remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper to pan; bring to a boil over high heat. Cook until sauce is reduced to about 3 1/2 cups (about 20 minutes), stirring frequently. Combine water and cornstarch in a small bowl, stirring with a fork or whisk. Add cornstarch mixture to pan; cook 30 seconds or until sauce thickens, stirring constantly.

5.     To prepare polenta, bring chicken broth, 1 teaspoon rosemary, and 1/4 teaspoon pepper to a boil in a large saucepan. Gradually add cornmeal, stirring constantly with a whisk. Reduce heat to medium; cook 30 to 40 minutes or until thick, stirring occasionally (every 5 minutes or so). Remove from heat, and stir in cheese. Serve immediately with lamb and sauce.

If you buy the regular coarse - grind polenta, it will take longer to cook.  Stir for about 20-25 minutes, following package directions.
The lamb shanks are also delicious served over cooked rice, or angel hair pasta, or penne.