Provençal Braised Lamb Shanks with White Bean & Herb Ragout

Ingredients

• 4 pieces (about 12 oz each) lamb shanks, trimmed of excess fat
• 3 tbsp extra virgin olive oil, divided
• 1 large yellow onion, diced
• 6 cloves garlic cloves, minced
• 2 stalks celery, chopped
• 2 medium carrot, chopped
• 1 can (28 oz) diced tomatoes, no sugar added
• 1 cup dry red wine, full-bodied
• 2 cups low-sodium vegetable broth
• 1 1/2 cups cannellini beans, cooked or canned, drained and rinsed
• 2 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 1 leaf bay leaf
• 1/2 cup black olives, pitted, halved
• 1 tsp sea salt
• 1/2 tsp cracked black pepper
• 1 cup polenta (cornmeal), whole grain
• 4 cups low-sodium vegetable broth, for polenta
• 2 tbsp extra virgin olive oil, for polenta
• 1 lb root vegetables, parsnips, carrots, beets - cut into 1-inch pieces
• 1/4 cup fresh parsley, chopped, for garnish

Instructions

1. 1

   Pat lamb shanks dry with paper towels and season all over with salt and pepper.

2. 2

   Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Working in batches, sear lamb shanks 3-4 minutes per side until deeply browned. Remove and set aside.