For the gremolata:

1/4 cup finely chopped fresh parsley

2 teaspoons finely chopped lemon zest

4 garlic cloves, minced

1. Preheat the oven to 325 F. Heat oil on medium-high heat in a large, non-stick heavy pan that will accommodate the shanks in a single layer. (If you have a pan that you can bring right to the table, even better.) Season the shanks with salt and pepper and brown them, about 4 minutes per side.

2. Add the onions, garlic, yams and wine and mix to combine. Increase the heat to high and cook until most of the liquid has been reduced, about 2 minutes. Add the tomatoes, stock and thyme.

3. Bake for about 1 1/2 hours or until the meat is very tender. (Some of the shanks may cook faster than others; make sure they are all tender before serving.)

4. While the veal is cooking make the gremolata: Combine the parsley, lemon zest and garlic in a small bowl and reserve.

5. Remove the shanks to a side platter and cover. Puree the sauce in the pan with a hand blender, making sure to puree the whole pieces of garlic. Add the balsamic syrup and mix to combine. Taste for seasoning. Return the shanks to the pan and spoon the sauce over the shanks; serve immediately atop the creamy polenta and garnish with the gremolata.

Advance Preparation: These may be made up to three days ahead through Step 4 (except for the garnish), covered and refrigerated. Reheat, taste for seasoning and garnish just serving. These also may be frozen. Defrost and reheat in a 350 F oven for 30 to 40 minutes or until bubbling. Make sure to taste for seasoning when reheating the shanks.

...continued