Lamb Osso Buco over Parmesan Polenta

Ingredients

• 0.5 teaspoon pepper black divided freshly ground
• 1 tablespoon butter divided
• 14.5 ounce canned tomatoes diced drained canned
• 1 cup carrots chopped
• 1 cup cooking wine dry white
• 3 cups milk fat-free
• 0.3 cup flour all-purpose
• 0.5 cup flat-leaf parsley fresh chopped
• 3  garlic cloves minced
• 6  garlic cloves minced
• 0.3 teaspoon kosher salt 
• 6 ounce lamb shoulder chops trimmed ()
• 1 tablespoon lemon rind grated
• 14 ounce less-sodium beef broth canned
• 2 cups onion chopped
• 3 ounces parmesan cheese fresh grated
• 1 teaspoon salt 
• 1.3 teaspoons salt divided
• 3  thyme sprigs 
• 3 cups water 
• 1.5 cups cornmeal yellow

Equipment

• bowl
• frying pan
• sauce pan
• whisk
• sieve
• ziploc bags
• dutch oven

Directions

1. To prepare osso buco, heat a large Dutch oven over medium-high heat. Coat pan with cooking spray.
2. Add the onion, carrot, and 6 garlic cloves; saut 7 minutes or until tender.
3. Remove onion mixture from pan.
4. Place flour in a shallow dish.
5. Sprinkle lamb with 1/2 teaspoon salt and 1/4 teaspoon pepper; dredge lamb in flour. Melt 1 teaspoon butter in pan over medium-high heat.
6. Add 3 lamb chops; cook 3 minutes on each side or until browned.
7. Remove lamb from pan. Repeat procedure twice with remaining butter and lamb.
8. Return onion mixture to pan.
9. Add wine; cook 4 minutes or until most of liquid evaporates.
10. Add 3/4 teaspoon salt, 1/4 teaspoon pepper, thyme, tomatoes, and broth. Return lamb to pan; bring to a boil. Cover, reduce heat, and simmer 1 hour. Uncover and simmer 45 minutes or until lamb is tender.
11. Remove lamb from pan; cover and keep warm. Discard thyme sprigs.
12. Strain cooking liquid through a sieve into a large bowl, reserving vegetable mixture.
13. Place a heavy-duty zip-top plastic bag inside a 2-cup glass measure.
14. Pour cooking liquid into bag; let stand 10 minutes (fat will rise to the top of bag). Seal bag; carefully snip off 1 bottom corner of bag.
15. Drain liquid into bowl, stopping before fat layer reaches opening; discard fat.
16. Add reserved vegetable mixture to liquid.
17. To prepare polenta, combine water and milk in a large saucepan; bring to a boil, stirring occasionally. Gradually add cornmeal, stirring constantly with a whisk. Cover and cook over medium heat 10 minutes or until thick, stirring frequently.
18. Add cheese and 1 teaspoon salt, stirring until cheese melts.
19. To prepare gremolata, combine parsley, rind, 1/4 teaspoon kosher salt, and 3 garlic cloves.
20. Serve gremolata over polenta, lamb, and vegetable mixture.