Braised Lamb Shanks with Rosemary Polenta

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 0.5 teaspoon pepper black divided freshly ground
• 14.5 ounce canned tomatoes diced undrained canned
• 1 cup carrots diced
• 0.5 cup celery diced
• 0.5 teaspoon cornstarch 
• 0.8 cup cooking wine dry red
• 4 cups less-sodium chicken broth fat-free
• 1 tablespoon rosemary fresh chopped
• 1 teaspoon rosemary fresh chopped
• 2  garlic cloves minced
• 1 cup ground cornmeal yellow finely
• 4.5 pound lamb shanks trimmed
• 14 ounce less-sodium beef broth canned
• 2 cups onion diced
• 1 ounce parmesan cheese fresh grated
• 0.5 teaspoon salt divided
• 1 teaspoon water 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• dutch oven

Directions

1. Preheat oven to 30
2. To prepare lamb, sprinkle lamb evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper.
3. Heat a large, wide Dutch oven over medium-high heat.
4. Add lamb, and cook for 12 minutes, browning on all sides.
5. Remove lamb from pan.
6. Add onion, carrot, and celery to pan; saut 8 minutes or until lightly browned.
7. Add garlic, and saut 1 minute.
8. Add red wine; bring to a boil. Cook 2 minutes or until most of liquid evaporates. Return lamb to pan; stir in tomatoes, beef broth, and 1 tablespoon of chopped rosemary. Bring to a boil.
9. Cover Dutch oven; place in oven.
10. Bake at 300 for 2 hours or until lamb is tender.
11. Remove lamb from pan; set aside and keep warm.
12. Add remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper to pan; bring to a boil over high heat. Cook until sauce is reduced to about 3 1/2 cups (about 30 minutes), stirring frequently.
13. Combine water and cornstarch in a small bowl, stirring with a whisk.
14. Add cornstarch mixture to pan; cook 30 seconds or until sauce thickens, stirring constantly.
15. To prepare polenta, bring chicken broth, 1 teaspoon rosemary, and 1/4 teaspoon pepper to a boil in a large saucepan. Gradually add cornmeal, stirring constantly with a whisk. Reduce heat to medium; cook 4 minutes or until thick, stirring constantly.
16. Remove from heat, and stir in cheese.
17. Serve immediately with lamb and sauce.