Lamb Ragu with Polenta and Mint Gremolata | Umami & Us

Ingredients

• 2 pieces lamb shanks, about 1.25 lbs each
• 1 yellow onion, diced
• 1 carrot, peeled and diced
• 1 stalk celery, diced
• 4 cloves garlic, chopped
• 1 cup white wine
• 1 14 oz can tomatoes, crushed
• 4 cups chicken stock
• 1 sprig rosemary, chopped
• salt
• fresh cracked black pepper
• 3 tablespoons extra virgin olive oil
• 2 cups polenta
• 6 cups water, plus more if needed
• 8 tablespoons butter, cubed
• 3/4 cup Parmigiano Reggiano cheese, grated
• salt to taste
• 2 tablespoons fresh mint leaves, thinly sliced
• 2 tablespoons celery leaves, thinly sliced (use the inner leaves that are more yellow in color)
• 2 lemons zested
• 1/2 teaspoon extra virgin olive oil