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1
Preheat the oven to 350.
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2
In a large enameled cast-iron casserole, heat the oil over moderately high heat.
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3
Season the lamb shanks with salt and pepper.
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4
Add them in batches to the casserole and cook until browned, about 5 minutes per side; transfer to a platter.
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5
Add the carrots, onion, chopped garlic, tomato paste and rosemary to the casserole and cook, stirring, until fragrant, about 3 minutes.
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6
Return the shanks to the casserole and add the wine and stock.
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7
Cover and bring the liquid to a boil, then cook the lamb stew in the oven, turning once, for about 2 1/2 hours, or until very tender.
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8
While the lamb is cooking, make the polenta: in a large saucepan, bring 4 cups of water to a boil.
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9
In a bowl, combine the cornmeal with 4 cups of warm water.
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10
Whisk 1 teaspoon of salt and the cornmeal mixture into the saucepan until the mixture begins to thicken.
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11
Reduce the heat to low and cook, whisking vigorously every 5 minutes or so, until thick and creamy, about 1 hour.
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12
Remove from the heat and stir in 2 tablespoons of the butter and 1/4 cup of the Parmesan.
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13
Season with salt and pepper, cover and keep warm.
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14
Melt the remaining 1 tablespoon butter.
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15
In a bowl, combine the butter, bread crumbs, shallot, parsley, minced garlic and the remaining 1/4 cup of Parmesan.
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16
Season with salt and pepper.
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17
Increase the oven temperature to 400.
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18
Spoon the polenta onto a large ovenproof platter and set the lamb shanks on top.
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19
Ladle 1/4 cup of the cooking broth over each shank.
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20
Pat each with 1/4 cup of the Parmesan crumbs.
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21
Arrange the vegetables around the shanks.
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22
Bake on the top shelf of the oven for about 15 minutes, or until the crumbs are browned.
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23
Garnish with the rosemary and serve.
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24
Pass the broth separately.
