Name: Braised Lamb Shanks with Gremolata and Baked Polenta
Yield: 8 Servings
Ingredients: 6 lb. lamb shanks (6–8 shanks, depending on size), trimmed; 2 Tbsp. kosher salt plus more for seasoning; Freshly ground black pepper; 2 tsp. minced fresh rosemary; 1 tsp. coarsely ground fennel seeds; 7 garlic cloves, 1 grated, 6 minced; 3 Tbsp. olive oil; 2 large onions, minced; 2 Tbsp. unbleached all-purpose flour; 2 tsp. paprika; ½ tsp. crushed red pepper flakes; 2 cups drained canned diced tomatoes; ½ cup dry white wine; 4 cups (or more) low-sodium chicken broth; 1½ cups polenta (coarse cornmeal); 2 Tbsp. olive oil; 2 tsp. kosher salt; 1½ cups finely grated Parmesan; 2 Tbsp. (¼ stick) unsalted butter; Freshly ground black pepper; ¾ cup flat-leaf parsley leaves; 2 garlic cloves, minced; 1 Tbsp. finely grated lemon zest; 1 tsp. minced fresh rosemary

Ditte Isager

This lamb shank recipe calls for cooking them uncovered in their broth. It simultaneously browns and braises them, adding richness and color. Braise them a day ahead; the flavor will deepen overnight in the fridge.

Recipe notes