- 1 cup canola oil
- 4 16-ounce fresh Colorado lamb shanks, tied
- 2 tablespoons sea salt
- cracked black pepper as needed
- 1/4 cup olive oil
- 1 onion , chopped
- 2 carrots, chopped
- 4 cloves garlic, chopped
- 2 cups white wine
- 1/4 cup tomato paste
- 2 quarts reduced beef or veal stock
- 1 bouquet garnish of thyme, bay leaf, & rosemary, tied
- 2 cups soft polenta
- 4 tablespoons olive tapenade with capers and lemon zest
- 2 tablespoons extra virgin olive oil
- Heat oven to 325 degrees. Heat canola oil in a heavy cast iron pan. Season lamb with salt and pepper on all sides. Brown lamb in oil on all sides and set aside. Pour hot oil from pan and wipe it clean. Add the olive oil and the onion, carrot, and garlic. Stir to combine and cook until soft. Add the white wine to the vegetables and cook to reduce the wine until it has evaporated. Stir in the tomato paste, add the stock and stir.
- In a saucepot or Dutch oven, add the lamb shanks and the vegetable/stock mix. Bring this to a boil and add the bouquet garni. Turn off heat and cover. Place the pot in the oven and cook for approximately 3 hours, or until lamb is tender.
- Remove pot from oven and gently remove the lamb shanks from the sauce. Set shanks aside and keep warm. Remove the bouquet of herbs and discard. Using a food mill, strain the sauce into a saucepot, making sure to utilize all the purÃ©ed vegetables in the sauce. Reduce the sauce by half over medium-high heat and set aside. Check for seasoning, adding salt and pepper if necessary.
- To serve, spoon the soft polenta into center of each plate or bowl. Top polenta with a lamb shank and sauce. Spoon the olive tapenade mixture over each lamb shank and drizzle with extra virgin olive oil.