Braised Lamb Shanks

Sometimes when I'm shopping I see an item and just go ahead and buy it figuring that I'll dream up something to do with it! I saw these lamb shanks at Arbor Farms and decided to bring them home with me. I knew I would be simmering them for a while and they'd have a flavorful sauce so I also picked up some polenta. I never make polenta but it really is a nice change from pasta or rice when you have a dish that has a lot of sauce.

2 lamb shanks, salt and pepper well
some olive oil
1 large onion chopped
2 carrots peeled and cut in 1/4 rounds
5 garlic cloves minced
a couple T chopped fresh rosemary
1 T dried thyme
1 can diced tomatoes
1 cup chicken broth
1 cup beef broth
1/2 bottle red wine
polenta, rice or noodles

In a deep pan with lid (dutch oven) heat the olive oil and brown the shanks on all sides about 8-10 minutes. Remove to plate. Add onion and carrots to the pan and cook for 8 minutes, add the garlic and cook for a couple more minutes. Add the herbs, tomatoes, broth and wine and then put the shanks back in. Bring to a boil and then cover and simmer for two hours. Then cook another 20 minutes with the lid off. Remove the meat to a dish, cover and put in a warm (200) oven. Bring the sauce up to a boil and cook for 15 minutes.  Serve over browned polenta, rice, or noodles.