Lamb Shank in Red WIne with Olives

Sorry I've been away for so long. I will do my best to add a new recipe every week thru the fall and winter. Today we have lamb shanks braised in red wine with olives, served over polenta. A tasty, hearty fall dish!

• 2 lamb shanks - 1 lb. or less, each
• 1 yellow onion - thinly sliced
• 2 carrots - grated
• 1/2 cup sliced olives - I like to use a mix of imported green and kalamata
• 1 large clove of garlic - finely chopped
• 1 tbs tomato paste
• 1 tsp dried oregano
• 2 tsp olive oil
• salt & pepper
• 3/4 cup good red wine (I used a California Syrah)
• 1/2 cup polenta
• 2 cups water
• 1 tbs olive oil
• 1 tsp salt

  Preheat oven to 325⁰. Let shanks sit at room temperature for 15 to 30 minutes. Clean off any excess fat or silver skin with a sharp knife. Generously salt & pepper the shanks. In a heavy-bottom pot or dutch oven just big enough to hold the shanks, heat 2 tbs of olive oil over medium-high heat til shimmering, but not smoking. Add shanks and brown 5 minutes per side. Remove shanks to a plate and keep warm. Reduce heat to medium and add onions and carrots to pot. Cook 5 minutes, stirring once or twice. Add garlic, stir and cook another 2 minutes. Add tomato paste, stir and cook another 2 minutes. Add red wine, scrape up any brown bits on bottom of pot and bring to a simmer. Return shanks to pot and spoon a little of the sauce over them. Scatter olives and oregano over the shanks. Cover the pot with a lid and place in preheated oven to cook for 2-1/2 hours.
  When shanks are done, remove pot from oven, keep lid on, and leave on stove top. In a small pot, bring two cups of water, 1 tbs olive and 1 tsp salt to a boil over high heat. Pour in polenta in a steady stream and stir constantly with a wooden spoon, turning heat down to low. Continue to stir polenta over low heat for 3 to 5 minutes til done.
  Plate polenta, remove shanks from their pot and plate over polenta. Put shank pot over high heat for 3 to 5 minutes, letting sauce boil and reduce. Spoon some of the sauce over the shanks and polenta.
  Add a mixed green salad on the side, pour two glasses of good red wine and enjoy a fabulous dinner for two!