Lamb Shank Ragù with Anson Mills Grits

Ingredients

• 2 pounds lamb shanks
• Rounded 1/2 teaspoon kosher salt
• 1/4 cup olive oil, divided
• 1 cup chopped red onion
• 2 large garlic cloves, chopped
• 1/2 cup chopped plum tomatoes
• 2 tablespoons finely chopped sun-dried tomatoes
• 1/2 cup chopped celery
• 1/2 cup chopped fresh oyster mushrooms or white mushrooms
• 1/4 cup chopped fennel bulb
• 1 teaspoon thyme leaves
• 1/2 teaspoon hot red pepper flakes
• 3 cups chicken stock or reduced-sodium chicken broth
• 1 cup bourbon
• 1/2 tablespoon cider vinegar
• 1 teaspoon Worcestershire sauce
• 1 teaspoon soy sauce
• 1 teaspoon mild honey
• 1/2 cup chopped radicchio
• 1 scallion, chopped
• 1 1/2 cups chicken stock or reduced-sodium chicken broth
• 1 1/2 cups water
• 3/4 cup whole milk plus additional if necessary
• 1/2 cup quick-cooking grits (preferably Anson Mills)
• 1 (1/2-pound) piece Manchego cheese (preferably raw sheep's milk)
• 1 tablespoon sour cream
• 1 teaspoon fine sea salt

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