Creating Rosemary Braised Lamb Shanks with Creamy Polenta is a straightforward process if you follow these steps:

1. Preheat Oven: Preheat your oven to 325°F (165°C).
2. Sear the Lamb: In a large oven-safe pot, heat the olive oil over medium-high heat. Season the lamb shanks with salt and pepper. Sear the shanks until browned on all sides. Remove and set aside.
3. Sauté Vegetables: In the same pot, add the chopped onion and carrots. Sauté until softened, about 5-7 minutes. Add the garlic and cook for another minute.
4. Deglaze: Pour in the red wine, scraping up any brown bits from the bottom of the pot. Bring to a boil and let it reduce for about 5 minutes.
5. Add Remaining Ingredients: Return the seared lamb shanks to the pot. Add the broth, rosemary, and thyme. Bring to a simmer.
6. Braise: Cover the pot with a lid and transfer it to the preheated oven. Braise for 2 to 2.5 hours, or until the lamb is fork-tender.
7. Prepare Polenta: About 30 minutes before the lamb is finished, bring 4 cups of water or broth to a boil in a separate pot. Gradually whisk in the polenta and cook for 25-30 minutes, stirring frequently.
8. Finish Polenta: Once the polenta is creamy and thick, stir in the butter, Parmesan cheese, and salt to taste. Keep warm.
9. Serve: Once the lamb is done, remove it from the oven. Let it rest for a few minutes. Serve the lamb shanks over a bed of creamy polenta, spooning the sauce over the top.

These steps will guide you seamlessly through the process of preparing this amazing dish.