Recipe: Rosemary Braised Lamb Shanks with Creamy Polenta

Ingredients

• 4 bone-in lamb shanks (about 4 pounds total)
• 1/2 teaspoon freshly ground black pepper
• 3 teaspoons kosher salt, divided
• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 1 large carrot, peeled and chopped
• 2 stalks celery, chopped
• 3 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 2 cups dry red wine
• 1 (28-ounce) can whole peeled tomatoes
• 1 cup low-sodium beef broth
• 3 tablespoons chopped fresh rosemary leaves
• 3 fresh thyme sprigs
• 1 tablespoon red wine vinegar
• 4 cups water
• 1 teaspoon kosher salt
• 1 cup yellow cornmeal (coarse, medium, or fine)
• 1 cup finely grated Parmesan cheese (about 2 ounces)

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