Instructions: (Listed above)

Instructions:
To make the Veal Stock: Heat oven to 325 degrees. Place a large roasting pan in oven, and heat for 5 minutes. Add veal bones, and roast, stirring frequently, until golden brown, 40 to 50 minutes.

Warm the oil in a medium stockpot over medium heat. Add the celery, onion, and carrots, and cook for about 6 minutes. Add tomato paste, sugar, peppercorns, garlic, thyme, bay leaf, vinegar, and wine. Bring to a boil. Reduce to a simmer, and cook for about 15 minutes.

Add the veal bones, and enough water to cover the bones by 1 inch. Return to a boil. Reduce to a simmer, and cook, skimming occasionally, for 3 to 4 hours. Strain, discarding solids. Skim fat. Cool to room temperature, then store in airtight containers, refrigerated for up to 3 days or frozen for up to 2 months. (Makes 6 to 8 cups)

To make the Chicken Stock: Combine all ingredients in a medium stockpot. Bring to a boil over high heat. Reduce to a simmer, and cook, uncovered, skimming occasionally, for 1 hour. Skim off and discard any impurities that rise to the surface.

Strain through a fine mesh sieve, discarding solids. Cool to room temperature, and skim off any fat that has risen to the surface. Store in an airtight container, refrigerated for up to 3 days or frozen for up to 2 months. (Makes 4 cups)

To make the Soft Polenta: In a medium saucepan, combine the milk, salt, pepper, butter, and garlic. Bring to a boil over high heat, reduce heat to low, and whisk in the cornmeal. The resulting mixture will look very loose. Cook, stirring frequently, for 12 to 15 minutes. Reserve, or if you prefer, leave over low heat and keep warm by stirring frequently, or transfer to a double boiler set over simmering water.

To make the Lamb Shanks: Preheat the oven to 325 degrees. With a sharp knife, cut about 1 inch from the bottom (narrow end) of the shank bones down to the bone and all the way around; this will help expose the bone while cooking. Season with salt and pepper; set aside.

Heat oil in a large heavy pot over medium-high heat. Working in batches, add lamb, and sear until brown all over, about 2 minutes per side. Remove from pot, and set aside.

Pour off all but 3 tablespoons fat. Add the celery, carrot, and onion and cook until soft and beginning to brown, 5 to 6 minutes. Add the tomato paste and cook about 3 minutes more. Stir in the red and white wine, thyme, bay leaf, peppercorns, anchovies, garlic, vinegar, and sugar.

Increase heat to high, and bring to a boil. Cook for about 5 minutes to burn off some of the alcohol. Add the veal and chicken stocks. Add lamb and return to a boil.

Cover and transfer to oven. Cook for 1 hour. Uncover and cook until the meat is very tender, turning the shanks over every half hour, 2 1/2 to 3 hours more.

Remove shanks from braising liquid and strain the liquid and discard the solids. Skim any fat that rises to the surface and use the liquid as a sauce. Spoon some polenta onto a serving plate. Top with a lamb shank. Spoon sauce around plate and serve immediately.

This recipe yields 6 servings.

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