Rosemary-Braised Lamb Shanks with Mascarpone Polenta

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This is a standard in my home. I increase the liquid ( + herbs etc.. to keep it all balanced to be sure we have enough of the "sauce" for the meal, plus more. Leftover sauce can be used in many ways, including as the liquid for rice, or polenta, the next day. Mmmmm! Super flavorful. This is a very simple, straightforward recipe and I.Love.It.

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Made as directed, but it was so-so. I think it would have been much better served over garlic smashed potatoes. There are much better lamb shank recipes out there.

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IThe first time I made this dish I did not have any fresh tomatoes I used canned tomatoes drained it came out fantastic the next time I madde it the same way byt substituted red mashed potatoes fir the polenta my husband liked it even better with those juces over the potatoes.
We liked it so much that we are going to make it when we get together with my brother and sister inlaw we have a going compitition as to who will make the better meal.

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The lamb came out fantastic. The polenta came out like soup. I followed the recipe to the "T". Had I thought about it, I would have recognized " 5 cups of liquid for one cup of course corn meal ?"
Way too much.
Once I determined the "polenta" would not thicken, I threw 2 cups of Israeli Couscous (different from other couscous into the liquid, removed the shanks, and cooked for 10 miunutes. Put the lamb back to warm, and served. Fantastic!
Go with the Israeli couscous every time.
I then took the polenta and put it in a chafing dish and cooked it for another 20 minutes in the oven. It thickened as it cooled, and the flavor was just fine. Guess what's for lunch tomorrow?

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The lamb was exquisite! My co-worker said "every bite was a treat!". I thought the polenta was too rich with the mascarpone and would not make that again.

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This recipe was fantastic. The whole house smelled wonderful and on a cold, winter night, it really hit the spot. The lamb fell off the bone and was moist and tender. The sauce was flavorful. The polenta was a nice change though tonight I am serving the lamb shanks with a fennel and potato gratin. Thanks Emeril. Another home run!!