Braised Lamb Shanks with Tomato and Rosemary over Creamy Polenta

Pat 4 lamb shanks dry with paper towels. Season all sides generously with 1.5 teaspoon kosher salt and 0.75 teaspoon black pepper.

Heat 3 tablespoon extra virgin olive oil in a large heavy-bottomed Dutch oven or braising pot over medium-high heat until shimmering, about 2 minutes.

Working in batches to avoid crowding, sear the lamb shanks for 3-4 minutes per side until deeply browned and caramelized. Transfer seared shanks to a plate. You should see fond (browned bits) stuck to the bottom of the pot.

Reduce heat to medium. Dice 1 medium yellow onion into 0.5-inch pieces and add to the pot, stirring and scraping up the fond for 2 minutes.

Peel 2 medium carrots and cut into 1-inch thick rounds. Add to the pot and cook for 2 minutes, stirring occasionally.

Smash 4 garlic cloves with the flat side of a knife and add to the pot. Cook for 1 minute until fragrant.

Pour 28 ounces crushed tomatoes into the pot, scraping the bottom to deglaze and incorporate all fond. Stir in 2 cups beef broth.

Return lamb shanks to the pot and nestle them among the vegetables. Add 4 fresh rosemary sprigs, distributing them around the pot.

Bring to a simmer, then cover with a lid. Reduce heat to low and braise for 2 hours and 15 minutes, turning the shanks halfway through cooking at the 1 hour 10 minute mark. The meat should be very tender and easily pierced with a fork.

While the lamb braises, prepare the polenta during the final 30 minutes of cooking. In a medium saucepan, bring 3.5 cups whole milk to a gentle simmer over medium heat, stirring occasionally to prevent scorching.

Slowly whisk 1 cup polenta into the simmering milk in a thin, steady stream, stirring constantly to prevent lumps from forming. This should take about 2 minutes.

Reduce heat to low and continue stirring frequently with a wooden spoon for 20-25 minutes until the polenta is creamy, thick, and pulls away from the sides of the pan. Be patient—this develops the proper texture.

When the polenta is nearly done, stir in 4 tablespoon unsalted butter until fully incorporated. Add 0.5 cup grated parmesan cheese and stir until melted and smooth. Taste and adjust salt and pepper as needed.

When the lamb shanks are fully cooked, remove them from the braising liquid. Discard the rosemary sprigs.

Skim any excess fat from the surface of the braising liquid if desired. The sauce should be rich and slightly thickened from the vegetables and tomatoes.

Divide the creamy polenta evenly among 4 serving bowls, creating a small well in the center of each portion.

Place 1 lamb shank on top of each polenta portion. Spoon the braising sauce with vegetables over and around each shank, ensuring each serving gets vegetables and sauce.

Serve immediately while the polenta is hot and creamy.