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1
Heat oven to 325 degrees.
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2
Heat canola oil in a heavy cast iron pan.
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3
Season lamb with salt and pepper on all sides.
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4
Brown lamb in oil on all sides and set aside.
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5
Pour hot oil from pan and wipe it clean.
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6
Add the olive oil and the onion, carrot, and garlic.
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7
Stir to combine and cook until soft.
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8
Add the white wine to the vegetables and cook to reduce the wine until it has evaporated.
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9
Stir in the tomato paste, add the stock and stir.
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10
In a saucepot or Dutch oven, add the lamb shanks and the vegetable/stock mix.
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11
Bring this to a boil and add the bouquet garni.
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12
Turn off heat and cover.
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13
Place the pot in the oven and cook for approximately 3 hours, or until lamb is tender.
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14
Remove pot from oven and gently remove the lamb shanks from the sauce.
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15
Set shanks aside and keep warm.
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16
Remove the bouquet of herbs and discard.
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17
Using a food mill, strain the sauce into a saucepot, making sure to utilize all the purAed vegetables in the sauce.
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18
Reduce the sauce by half over medium-high heat and set aside.
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19
Check for seasoning, adding salt and pepper if necessary.
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20
To serve, spoon the soft polenta into center of each plate or bowl.
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21
Top polenta with a lamb shank and sauce.
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22
Spoon the olive tapenade mixture over each lamb shank and drizzle with extra virgin olive oil.
