Herb-Crusted Lamb Shank with Creamy Polenta

Preheat your oven to 160°C (325°F). Season the lamb shanks generously with salt and pepper. In a large, heavy-bottomed pot or Dutch oven (oven-safe), heat 1 tbsp of olive oil over medium-high heat. Sear the shanks on all sides until golden brown, then remove them from the pot and set aside.

In the same pot, add the remaining olive oil if needed, then sauté the chopped onion, carrots, and celery for about 5-7 minutes until softened. Add the minced garlic and cook for another minute until fragrant.

Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes until slightly reduced. Add the crushed tomatoes, beef broth, rosemary, thyme, and bay leaves. Stir to combine, then return the lamb shanks to the pot. Ensure the meat is at least halfway submerged in the liquid. Bring to a simmer, then cover the pot and transfer it to the preheated oven for 2.5-3 hours, or until the meat is fork-tender and easily falls off the bone. Flip the shanks halfway through cooking.

While the lamb is braising, prepare the polenta. In a medium saucepan, bring 750 ml of water or broth and 250 ml of milk to a boil with a pinch of salt. Slowly whisk in the fine cornmeal to prevent lumps. Reduce the heat to low and cook the polenta for 15-20 minutes, stirring frequently, until it thickens and becomes creamy. Remove from heat, stir in the butter and grated Parmesan cheese. Taste and adjust seasoning with more salt and pepper if needed.

Remove the lamb shanks from the oven. Carefully lift the meat from the pot and set aside. Strain the sauce through a fine-mesh sieve to remove the vegetables and herbs, then return the clear sauce to the pot. If too thin, simmer to reduce slightly. Serve the creamy polenta on a plate, top with a tender lamb shank, and generously spoon over the rich sauce. Garnish with fresh chopped parsley.