Lamb Shanks on Polenta with a Parmesan Crust
Stews are usually soupy affairs, with chunks of meat and vegetables in flavorful broth. But here stewed lamb shanks are set on polenta, covered with garlicky Parmesan crumbs and browned in the oven. The broth is served separately. More Amazing Lamb Recipes
The lamb can be refrigerated, covered, for up to 2 days. Remove the fat from the surface and reheat in a 350° oven before proceeding.
For wine, try a red, such as Domaine de Trevallon Coteaux d'Aix en Provence. This delicious wine is the perfect match for both the cheese and the rich meat.