Braised Lamb Shanks with Creamy Parmesan Polenta

Ingredients 

Lamb Shanks:

• 3 medium lamb shanks

• 4 medium onions, sliced

• 6 garlic cloves

• 4 tablespoons tomato paste

• 3 tablespoons paprika

• 1 bunch parsley, coarsely chopped

• 8 tablespoons butter, cut into small pieces

• ¼ cup olive oil

• 2 cups white wine

• ½ cup water + 2 tablespoons

• 3 tablespoons coarse salt and pepper, to taste

• 3 bay leaves

Polenta:

• Kosher salt

• 6 cups water

• 1 ½ cups coarse polenta (such as Bob’s Red Mill)

• ¼ cup unsalted butter

• ½ cup grated Parmesan, plus more for serving

• Freshly ground black pepper

• ½ cup chopped fresh parsley

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Directions

Lamb Shanks:
Preheat the oven to 425°F.

In a mortar and pestle, grind the garlic, parsley, and salt into a paste. Add the paprika, pepper, tomato paste, 2 tablespoons of water, and olive oil. Mix until well combined.

Rub the lamb shanks thoroughly with the paste.

Place the seasoned lamb shanks in a large roasting pan. Top with sliced onions, bay leaves, and butter pieces.

Pour the wine and remaining ½ cup of water around the meat.

Roast for 1 ½ hours, basting the lamb shanks with the juices every 30 minutes to keep them moist and flavorful.

Remove from the oven and let rest for a few minutes.

Polenta:
In a large saucepan, bring 6 cups of salted water to a boil.

Reduce the heat to medium-low and slowly whisk in the polenta.

Cook the polenta, whisking often, until thick and smooth, about 20–25 minutes.

Season with salt and freshly ground black pepper. Stir in the butter and ½ cup grated Parmesan, whisking until melted and fully incorporated.

Serve the lamb shanks over the creamy polenta, topped with extra Parmesan and fresh parsley.