Lamb Shank Confit with Raisins and Creamy Polenta

Directions

1. Preheat oven to 180 degrees Celsius
2. In a dutch oven over medium heat, brown the lamb shanks on every side.
3. Season with salt and pepper and add broth, honey and a bit of thyme. Mix well.
4. Transfer the pot to the oven and bake for 2 hours.
5. Occasionally, baste the meat with its juices.
6. Lower the oven temperature to 160 C, and bake for another 30 minutes.
7. Lower the oven temperature to 140 C and add the raisins and bake for another 30 minutes, basting the lamb shanks ocassionaly.
8. In a large saucepan combine water with salt and bring to a boil.
9. Add polenta and stir.
10. Lower the heat and cover. Stir every 4-5 minutes, scraping sides and bottom.
11. Cook for 30-35 minutes. Remove from heat and add Parmesan cheese.
12. To serve, place the polenta on a plate, top with a lamb shank and raisin sauce.