Rosemary And Port Lamb Shanks With Creamy Polenta

• 2 tbsp olive oil
• 8 None lamb shanks, Frenched
• 1 None large red onion, peeled, coarsely chopped
• 2 cloves garlic, minced
• 1 (28 oz) can chopped tomatoes
• 1/2 cup port or full-bodied red wine
• 2 tbsp fresh rosemary leaves
• None None Creamy Polenta
• 2 cups milk
• 9 oz polenta
• 1/3 cup finely grated Parmesan cheese
• 1/2 cup heavy cream

1. In a large saucepan, heat 1 tbsp olive oil over high heat. Working in batches, cook lamb for 4-5 mins, until browned all over. Transfer to a large bowl.
2. Add remaining oil to pan. Saute onion and garlic for 2-3 mins, until tender. Add tomatoes, port, 1/2 cup water and rosemary. Bring to a boil. Return lamb to pan and simmer, covered, for 1 hour. Uncover and simmer for another 25-30 mins, until lamb is tender. Season to taste.
3. Meanwhile, to make the creamy polenta, bring milk and 2 cups water to a boil. Gradually stir in polenta. Reduce heat and simmer, stirring, for 4-5 mins, until polenta thickens slightly. Stir in cheese and cream. Season to taste.
4. Serve braised lamb shanks with creamy polenta.

olive oil, lamb shanks, red onion, garlic, tomatoes, port, rosemary, polenta, milk, polenta, parmesan cheese, heavy cream

Taken from recipes-plus.com/api/v2.0/recipes/33407 (may not work)