Braised Lamb Shanks with Gremolata and Baked Polenta
INGREDIENTS
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6 lb. lamb shanks (6â8 shanks, depending on size), trimmed
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2 Tbsp. kosher salt plus more for seasoning
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Freshly ground black pepper
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2 tsp. minced fresh rosemary
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1 tsp. coarsely ground fennel seeds
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7 garlic cloves, 1 grated, 6 minced
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3 Tbsp. olive oil
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2 large onions, minced
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2 Tbsp. unbleached all-purpose flour
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2 tsp. paprika
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 1/2 tsp. crushed red pepper flakes
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2 cups drained canned diced tomatoes
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 1/2 cup dry white wine
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4 cups (or more) low-sodium chicken broth
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1Â 1/2 cups polenta (coarse cornmeal)
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2 Tbsp. olive oil
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2 tsp. kosher salt
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1Â 1/2 cups finely grated Parmesan
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2 Tbsp. (Â 1/4 stick) unsalted butter
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Freshly ground black pepper
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 3/4 cup flat-leaf parsley leaves
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2 garlic cloves, minced
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1 Tbsp. finely grated lemon zest
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1 tsp. minced fresh rosemary
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