Lamb shanks in tomato and rosemary w polenta

Ingredients
6 lamb shanks
salt and pepper to taste
2 tablespoons olive oil
2 onions, chopped
3 large carrots, cut into 1/4 inch rounds
5 cloves garlic, minced
1 bottle red wine
1 can whole peeled tomatoes with juice
1 can chicken stock
1 can beef broth
5 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
Couple of sage and bay leaves

Directions
1.Sprinkle shanks with salt and pepper. Heat oil in heavy large pot over medium-high heat. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks to plate.
2.Add onions, carrots and garlic to pot and saute until golden brown, about 10 minutes. Stir in wine, tomatoes, chicken broth and beef broth. Season with rosemary and thyme. Return shanks to pot, pressing down to submerge. Bring to a boil, then reduce heat to medium-low. Cover, and simmer until meat is tender, about 2 hours.
3.Remove cover from pot. Simmer about 20 minutes longer. Transfer shanks to platter, place in a warm oven. Boil juices in pot until thickened, about 15 minutes. Spoon over shanks.

How to cook polenta in a rice cooker

1 cup cornmeal (polenta)
3 cups water
1/4 cup parmesan cheese (grated)
3 green onions, finely chopped (optional)
1 tablespoon olive oil
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon thyme
1/4 teaspoon marjoram
1/4 teaspoon sage

Directions:
1 Place all ingredients in rice cooker.
2 Start cooking cycle.
3 After cycle is complete, wait an additional 10 minutes to allow the polenta to absorb all the liquid.
4 Stir well before serving.
5 If you like firmer polenta, let it stand for 5 minutes prior to serving.