Thai-style braised lamb shanks with soft polenta

Trim the lamb shanks of some extra fat and silver skin.

Season generously with kosher salt and pepper on both sides and the flat side by the bone.

Sear in neutral oil in a pot over medium-high, two at a time so as not to overcrowd it and drop the temperature, 2 to 3 minutes a side, until deep brown all around; remove.

Turn the heat to medium, add a touch more oil and an onion and soften 5 minutes.

Trim the lemongrass: discard the skinny top, take off an outer layer or two, and mince the usable lower part, about two tablespoons.

Push the onion aside, add a little more oil, the lemongrass, chopped garlic and minced ginger and cook 1 minute.

Add the red curry paste, tomato paste and brown sugar and let them toast on the bottom about a minute.

Add the broth and coconut milk and stir.

Add a little dark soy sauce, fish sauce and lime zest; bring toward a simmer.

Add the chopped red Holland pepper and cilantro stems and bring to a simmer.

Nestle in the lamb shanks with the liquid coming about halfway up.

Lid on, heat off, and braise in a 325 degree oven 2 to 2 and a half hours, turning the shanks about halfway, until the meat is falling off the bone.

Lift out the shanks, remove loose bones, and cover loosely with foil.

Simmer the sauce on the stove 10, maybe 15 minutes, to thicken.

For the polenta, bring half water, half chicken broth to a boil with a pinch of salt, then turn it down a little.

Whisk in the polenta slowly; turn to low and stir every so often about five minutes, until creamy and no longer crunchy.

Finish the polenta with butter and a little ginger paste.

Plate the lamb over the polenta with sauce from the pot and cilantro leaves.