Braised Lamb Shanks with Gremolata and Baked Polenta

Ingredients

• 6 lb. lamb shanks (6–8 shanks, depending on size), trimmed
• 2 Tbsp. kosher salt plus more for seasoning
• Freshly ground black pepper
• 2 tsp. minced fresh rosemary
• 1 tsp. coarsely ground fennel seeds
• 7 garlic cloves, 1 grated, 6 minced
• 3 Tbsp. olive oil
• 2 large onions, minced
• 2 Tbsp. unbleached all-purpose flour
• 2 tsp. paprika
• ½ tsp. crushed red pepper flakes
• 2 cups drained canned diced tomatoes
• ½ cup dry white wine
• 4 cups (or more) low-sodium chicken broth
• 1½ cups polenta (coarse cornmeal)
• 2 Tbsp. olive oil
• 2 tsp. kosher salt
• 1½ cups finely grated Parmesan
• 2 Tbsp. (¼ stick) unsalted butter
• Freshly ground black pepper
• ¾ cup flat-leaf parsley leaves
• 2 garlic cloves, minced
• 1 Tbsp. finely grated lemon zest
• 1 tsp. minced fresh rosemary

AI Coach 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag