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Braised Lamb Shanks with Gremolata and Baked Polenta


Braised Lamb Shanks with Gremolata and Baked Polenta Recipe

Ingredients:
  • 6 pounds lamb shanks (6–8 shanks, depending on size), trimmed
  • 2 tablespoons kosher salt plus more
  • Freshly ground black pepper
  • 2 teaspoons minced fresh rosemary
  • 1 teaspoon coarsely ground fennel seeds
  • 7 garlic cloves, 1 grated, 6 minced
  • 3 tablespoons olive oil
  • 2 large onions, minced
  • 2 tablespoons unbleached all-purpose flour
  • 2 teaspoons paprika
  • 1/2 teaspoon crushed red pepper flakes
  • 2 cups drained canned diced tomatoes
  • 1/2 cup dry white wine
  • 4 cups (or more) low-sodium chicken broth
  • 1 1/2 cups polenta (coarse cornmeal)
  • 2 tablespoons olive oil
  • 2 teaspoons kosher salt
  • 1 1/2 cups finely grated Parmesan
  • 2 tablespoons (1/4 stick) unsalted butter
  • Freshly ground black pepper
  • 3/4 cup flat-leaf parsley leaves
  • 2 garlic cloves, minced
  • 1 tablespoon finely grated lemon zest
  • 1 teaspoon minced fresh rosemary
Directions:
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