Braised Lamb Shanks with Sweet Potato Polenta


Extra-virgin olive oil

4 lamb shanks (each about 1 1/4 pounds; 1 shank is a portion)

Kosher salt

1 large Spanish onion or 2 small yellow onions, cut into 1-inch dice

3 carrots, peeled and cut into 1/2-inch dice

3 celery ribs, cut into 1/2-inch dice

4 cloves garlic

1 (12-ounce) can tomato paste

2 cups hearty red wine (I used a nice white wine)

2 tablespoons finely chopped rosemary leaves

10 to 12 thyme branches tied together in a bundle

3 to 4 cups water

4 bay leaves


Preheat the oven to 400 degrees F.


Coat a large Dutch oven generously with olive oil and bring to a high heat. Season the shanks generously with salt and add them to the pan. Brown well on all sides. This is an incredibly important step; do not rush it.

Meanwhile, puree the onions, carrots, celery and garlic in…

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