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Ingredients

• 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

Description

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…

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