- 6 (3/4-pound) lamb shanks, trimmed
- 1/2 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 2 cups diced onion
- 1 cup diced carrot
- 1/2 cup diced celery
- 2 garlic cloves, minced
- 3/4 cup dry red wine
- 1 (14.5-ounce) can no salt-added petite diced tomatoes, undrained
- 1 (14-ounce) can less-sodium beef broth
- 1 tablespoon chopped fresh rosemary
- 1 teaspoon water
- 1/2 teaspoon cornstarch
- 4 cups fat-free, less-sodium chicken broth
- 1 teaspoon chopped fresh rosemary
- 1/4 teaspoon freshly ground black pepper
- 1 cup finely ground yellow cornmeal
- 1/4 cup (1 ounce) grated fresh Parmesan cheese
- calories 447
- caloriesfromfat 20 %
- fat 10.1 g
- satfat 3.9 g
- monofat 4.2 g
- polyfat 0.7 g
- protein 51.1 g
- carbohydrate 34.4 g
- fiber 4 g
- cholesterol 151 mg
- iron 4.9 mg
- sodium 815 mg
- calcium 135 mg
How to Make It
Preheat oven to 300°.
To prepare lamb, sprinkle lamb evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat a large, wide Dutch oven over medium-high heat. Add lamb, and cook for 12 minutes, browning on all sides. Remove lamb from pan.
Add onion, carrot, and celery to pan; sauté 8 minutes or until lightly browned. Add garlic, and sauté 1 minute. 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.
Cover Dutch oven; place in oven. Bake at 300° for 2 hours or until lamb is tender. Remove lamb from pan; set aside and keep warm. 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. Combine water and cornstarch in a small bowl, stirring with a whisk. Add cornstarch mixture to pan; cook 30 seconds or until sauce thickens, stirring constantly.
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. Remove from heat, and stir in cheese. Serve immediately with lamb and sauce.