Lamb Squazetto With Soft Polenta

Recipe Ingredients

2 lbs	908g / 32oz	Lamb shoulder meat - cut 2" by 1" cubes
4 tablespoons	60ml	Olive oil
1 tablespoon	15ml	Onion - sliced 1/4" thick (medium)
4 oz	113g	Smoked pancetta - cut into 1/4" cubes
1 tablespoon	15ml	Chopped fresh rosemary leaves
1		Thyme sprig
1/2 teaspoon	2.5ml	Caraway seeds
1/2 teaspoon	2.5ml	Fennel seeds
3/4 cup	177ml	Dry white wine
3 tablespoons	45ml	Tomato paste
1 cup	237ml	Chicken stock
1/2 cup	118ml	Basic tomato sauce - see * note
		Soft Polenta
4 cups	948ml	Water
1 cup	237ml	Polenta

Recipe Instructions

* Note: See the "Basic Tomato Sauce" recipe which is included in this collection.

Season lamb pieces with salt and pepper. In a heavy-bottomed Dutch oven, heat olive oil over medium heat. Add lamb pieces 5 to 6 at a time and brown on all sides. Remove and repeat for all lamb. When lamb is cooked, add onions and smoked pancetta and cook until onion is softened and starting to brown, about 9 to 11 minutes. Add rosemary, thyme, caraway and fennel and stir to blend. Add wine, tomato paste, chicken stock and tomato sauce and bring to a boil. Add lamb and juices on plate and return to boil. Lower heat, cover and simmer 1 hour, or until meat is tender. Remove cover, check seasoning and serve with soft polenta.

For the polenta, in a 4-quart saucepan, place cool water over high heat and bring water to a boil. Season with salt and pepper. Add polenta in a thin stream, whisking constantly. When all polenta is in, pull pot to front of burner, remove whisk, and start stirring with a wooden spoon.

Source:
MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-1D06)

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