Braised Lamb Shank with Polenta

Ingredients
lamb shanks
1/4 cup flour, seasoned with s&p
olive oil
onion, finely chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
2 garlic cloves, finely chopped
1/2 cup pitted black olives
2 tablespoons tomato paste
zest of 1 orange
zest of 1 lemon
1 cup white wine
1 can whole tomatoes
3 cups chicken stock
4 bay leaves
2 thyme sprigs
salt and pepper
1 cup polenta
3 cups water
4 tablespoons butter
1 cup grated parmesan 


To make lamb shanks...
Lightly coat lamb shanks in seasoned flour. Heat olive oil in a large heavy based pot and cook shanks browning them on all sides. When shanks are evenly browned remove from pot. Reduce heat to low, add a little more olive oil if needed, then add chopped vegetables and cook until softened. Next add olives, tomato paste, citrus zests, wine, tin tomatoes, and stock. Season with salt and pepper. Stir everything together then add the lamb shanks back into the pot. Cover pot and lightly simmer for 1 hour and 30 minutes. Uncover pot and turn the shanks onto their other side. Recover pot and simmer for another 45 minutes. Then remove lid from pot and simmer uncovered for 30 more minutes or until meat is almost falling of the bone. 


To make polenta...
In a pot bring the 3 cups of water to a boil. When water is boiling, slowly poor in polenta while continuously whisking. Simmer polenta over low heat for 40 minutes, stirring once in a while. Add butter and parmesan and stir until polenta is creamy and smooth.
Serve lamb shank over polenta and enjoy!