I make polenta from corn meal.
You need an oven safe covered pan, it needs to be pretty large.
Have the butcher cut the lamb shanks in half.
Salt and pepper the shanks, brown them in a little olive oil on all sides for about 10 minutes, Take the shanks out of the pan.
Chop an onion, a carrot and some garlic. Cook them up in the pan for about 8-10 minutes.
Put the shanks back in, add a bottle of red wine, a can of beef broth, a can of chopped tomatoes, and a few teaspoons of finely chopped fresh rosemary and thyme.
Bring it to a boil, remove from the heat, cover the pan and put it in the oven for about 2 hours (325 degrees).
After 2 hours, return to stove top, remove the lamb shanks and keep them warm. Put the remaining liquid on high for about 20 minutes, it will reduce down into an awesome sauce.
While the sauce is reducing grill up the polenta.
Put the lamb on a platter put the polenta on the side, add sauce to everything. Open up a bottle of wine and it's dinner time.
This was from memory, I have not actually looked at the recipe for this in years.