Mole-Braised Lamb Shanks with Creamy Polenta

Preheat oven to 325°F (160°C).

Season the lamb shanks generously with salt and pepper.

Heat vegetable oil in a large Dutch oven or braising pot over medium-high heat. Sear the lamb shanks on all sides until browned. Remove shanks and set aside.

Add onion and garlic to the pot and cook until softened, about 5 minutes.

Stir in the canned diced tomatoes, chicken broth, mole paste, dark chocolate, cinnamon stick, and chipotle pepper (if using). Bring to a simmer.

Return the lamb shanks to the pot, nestling them in the sauce. The shanks should be mostly submerged; add more broth if needed.

Cover the pot and transfer to the preheated oven. Braise for 3-3.5 hours, or until the lamb shanks are very tender and falling off the bone.

While the lamb shanks are braising, prepare the polenta. Bring the water to a boil in a saucepan. Slowly whisk in the polenta and reduce heat to low.

Cook, stirring frequently, for about 20-30 minutes, or until the polenta is creamy and thickened. If the polenta becomes too thick, add a little more water.

Stir in the milk or cream (if using), butter (if using), and Parmesan cheese (if using). Season with salt and pepper to taste.

Remove the lamb shanks from the oven. Discard the cinnamon stick.

Serve the lamb shanks over the creamy polenta, spooning the mole sauce over the top. Garnish with fresh cilantro or sesame seeds, if desired.