PREPARATION:

Lamb:

1. Preheat oven to 375 degrees F.
2. Season the shanks on all sides with the kosher salt and 2 teaspoons of the black pepper. In a large baking dish combine flour with 2 teaspoons Herbs d'Provence, nutmeg, cinnamon, and chili powder. Dredge the shanks in the seasoned flour and shake to remove any excess. Heat the oil in a Dutch oven just large enough to hold the shanks in one layer over high heat. Add the shanks and sear until well browned on all sides, about 8 minutes. Transfer the shanks to a platter. Add the onions, carrots, and celery, and cook, stirring, for 4 minutes. Add the garlic and cook, stirring, for 1 minute. Add the wine and cook, stirring, to deglaze the pan, stirring to loosen any brown bits on the bottom and sides of the pan. Cook until slightly reduced, about 5 minutes.
3. Return the shanks to the pot and add the tomatoes, tomato paste, stock, bay leaves, remaining 1 tablespoon Herbs d?Provence and bring to a boil. Cover and place in the oven. Bake until the shanks are tender, 1 hour and 45 minutes to 2 hours.

To serve:

1. Remove the pot from the heat and remove the bay leaves.
2. Place a portion of the Baked Polenta in the middle of 4 wide, shallow bowls, and top each with a lamb shank. Drizzle with some of the sauce, and pass the remaining sauce at the table. Serve immediately, with the Gremolata on the side for guests to garnish their plates according to taste.

   This recipe was featured in the Open Your Oven episode of Emeril Green.

Gremolata:

1. Combine all ingredients in a small bowl and stir to blend. Serve sprinkled over osso buco and/or braised lamb shanks.
2. Preheat the oven to 375 degrees F and lightly grease a 1 1/2 to 2 quart casserole dish. Meanwhile, separate the egg yolks from the egg whites and place yolks into separate bowls. Whisk the yolks well, then mix into the cooled polenta along with the Parmesan cheese. Using an electric mixer, beat the whites until stiff peaks form. Gently fold the whites into the polenta in three separate batches. Transfer to the prepared baking dish and bake until golden brown on top and slightly puffed, about 40 minutes. Serve immediately.

   Editor's Note: Look for grass-fed lamb wherever possible.