Braised Lamb Shanks With Rosemary Polenta

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6 (3/4-pound) lamb shanks, trimmed

1/2 teaspoon salt, divided

1/2 teaspoon freshly ground black pepper, divided

2 cups diced onion

1 cup diced carrot

1/2 cup diced celery

2 garlic cloves, minced

3/4 cup dry red wine

1 (14.5-ounce) can no salt-added petite diced tomatoes, undrained

1 (14-ounce) can less-sodium beef broth

1 tablespoon chopped fresh rosemary

1 teaspoon water

1/2 teaspoon cornstarch

4 cups fat-free, less-sodium chicken broth

1 teaspoon chopped fresh rosemary

1/4 teaspoon freshly ground black pepper

1 cup finely ground yellow cornmeal

1/4 cup (1 ounce) grated fresh Parmesan cheese

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