Preheat the oven to 325° F. In a large sauté pan, heat some grapeseed oil.

Season the lamb shanks with salt and pepper and brown them on 3 sides over moderately high heat, about 4 minutes per side.

Add the garlic, carrots, leek, thyme, celery and onion to the casserole.

Add the red wine and boil for 3 minutes.

Add the stock and bring to a simmer.

Add the bay leaves and peppercorns.

Move to a small braising pan and cover with foil. Braise the lamb shanks, turning once, for about 3 hours, or until very tender.

Once braised remove half of the liquid and reduce to make the sauce.

Bring stock to a boil. Add in polenta.

Whisk every few minutes and cook until becomes creamy and soft in texture