Braised Lamb Shanks with Creamy Polenta

Method

1. Pat the lamb shanks dry with paper towels. Season generously with salt and pepper on all sides.
2. Heat olive oil in a large Dutch oven or ovenproof pot over medium-high heat.
3. Sear the lamb shanks on all sides until deeply browned, about 4–5 minutes per side. Remove and set aside.
4. Lower the heat to medium. Add the pearl onions, garlic, thyme and rosemary to the pot. Sauté until the onions begin to caramelize, about couple minutes.
5. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Simmer for 2 minutes to reduce slightly. Return the lamb shanks to the pot
6. Cover the pot with a tight-fitting lid. Transfer to a preheated oven at 325°F (160°C). Braise for 2.5–3 hours, turning the shanks halfway through cooking. The meat should be tender and nearly falling off the bone
7. While the lamb finishes cooking, bring 4 cups of stock to a boil in a saucepan. Gradually whisk in the polenta. Reduce heat to low, stirring frequently until thick and creamy (about 20 minutes).
8. Stir in butter, and season with salt and pepper to taste.
9. Serve the lamb shank over a bed of creamy polenta. Spoon some of the braising liquid over the top.
10. Garnish with fresh pomegranate seeds and enjoy!