Braised Lamb Shanks with Creamy Polenta

Ingredients

• 3 lamb shanks
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 10-12 pearl onions, peeled
• 4 garlic cloves, minced
• 3 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 1 cup red wine
• 2 cups beef broth
• 1 cup polenta (coarse cornmeal)
• 4 cups chicken or vegetable stock
• ½ cup grated Parmesan cheese
• 2 tablespoons butter
• ½ cup pomegranate seeds
• Pat the lamb shanks dry with paper towels. Season generously with salt and pepper on all sides.
• Heat olive oil in a large Dutch oven or ovenproof pot over medium-high heat.
• Sear the lamb shanks on all sides until deeply browned, about 4–5 minutes per side. Remove and set aside.
• Lower the heat to medium. Add the pearl onions, garlic, thyme and rosemary to the pot. Sauté until the onions begin to caramelize, about couple minutes.
• Pour in the red wine, scraping up any browned bits from the bottom of the pot. Simmer for 2 minutes to reduce slightly. Return the lamb shanks to the pot
• While the lamb finishes cooking, bring 4 cups of stock to a boil in a saucepan. Gradually whisk in the polenta. Reduce heat to low, stirring frequently until thick and creamy (about 20 minutes).
• Stir in butter, and season with salt and pepper to taste.
• Serve the lamb shank over a bed of creamy polenta. Spoon some of the braising liquid over the top.
• Garnish with fresh pomegranate seeds and enjoy!