Braised Lamb Shanks With Gremolata And Baked Polenta

Ingredients

• 6 pounds lamb shanks (6–8 shanks, depending on size), trimmed
• 2 tablespoons kosher salt plus more
• freshly ground black pepper
• 2 teaspoons minced fresh rosemary
• 1 teaspoon coarsely ground fennel seeds
• 7 garlic cloves, 1 grated, 6 minced
• 3 tablespoons olive oil
• 2 large onions, minced
• 2 tablespoons unbleached all-purpose flour
• 2 teaspoons paprika
• 1/2 teaspoon crushed red pepper flakes
• 2 cups drained canned diced tomatoes
• 1/2 cup dry white wine
• 4 cups (or more) low-sodium chicken broth
• 1 1/2 cups polenta (coarse cornmeal)
• 2 tablespoons olive oil
• 2 teaspoons kosher salt
• 1 1/2 cups finely grated parmesan
• 2 tablespoons (1/4 stick) unsalted butter
• freshly ground black pepper
• 3/4 cup flat-leaf parsley leaves
• 2 garlic cloves, minced
• 1 tablespoon finely grated lemon zest
• 1 teaspoon minced fresh rosemary