Braised Lamb Shanks With Rosemary Polenta

• Lamb:
• 6 (3/4-pound) lamb shanks, trimmed
• 1/2 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 2 cups diced onion
• 1 cup diced carrot
• 1/2 cup diced celery
• 2 garlic cloves, minced
• 3/4 cup dry red wine
• 1 (14.5-ounce) can no salt-added petite diced tomatoes, undrained
• 1 (14-ounce) can less-sodium beef broth
• 1 tablespoon chopped fresh rosemary
• 1 teaspoon water
• 1/2 teaspoon cornstarch
• Polenta:
• 4 cups fat-free, less-sodium chicken broth
• 1 teaspoon chopped fresh rosemary
• 1/4 teaspoon freshly ground black pepper
• 1 cup finely ground yellow cornmeal
• 1/4 cup (1 ounce) grated fresh Parmesan cheese

1. Preheat oven to 300u0b0.
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; saute 8 minutes or until lightly browned. Add garlic, and saute 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 300u0b0 for 2 hours or until lamb is tender. Remove lamb from pan; set aside and keep warm. 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 30 minutes), stirring frequently. Combine water and cornstarch in a small bowl, stirring with a 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 4 minutes or until thick, stirring constantly. Remove from heat, and stir in cheese. Serve immediately with lamb and sauce.

lamb shanks, salt, freshly ground black pepper, onion, carrot, celery, garlic, red wine, salt, beef broth, rosemary, water, cornstarch, polenta, chicken broth, rosemary, freshly ground black pepper, ground yellow cornmeal, parmesan cheese

Taken from www.myrecipes.com/recipe/braised-lamb-shanks-with-rosemary-polenta (may not work)