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Ingredients

Serves 6

• 6 lamb fore shanks (about 1 pound each)
• Coarse salt and freshly ground black pepper
• 1/2 cup olive oil
• 2 medium celery stalks, coarsely chopped
• 1 medium carrot, coarsely chopped
• 1 large onion, coarsely chopped
• 1/2 cup tomato paste
• 2 cups red wine
• 1 cup white wine
• 5 sprigs fresh thyme
• 1 dried bay leaf
• 1 tablespoon whole black peppercorns
• 3 anchovy fillets
• 1 whole head garlic, cut in half
• 1/3 cup white vinegar
• 1 teaspoon sugar
• 2 cups Veal Stock, or 1 cup demi-glace
• 2 cups Chicken Stock
• Soft Polenta

Description

If You Want To Ensure That A Piece Of Meat Is Both Tender And Flavorful, You Can\'t Do Better Than Braising. This Recipe Is Brought To Us By Tom Valenti, Owner And Executive Chef Of New York\'s Ouest Restaurant, Who Likes To Serve The Lamb On A Bed Of Sof

Martha Stewart