Cooking Index - Cooking Recipes & IdeasLamb Squazetto With Soft Polenta Recipe - Cooking Index

Lamb Squazetto With Soft Polenta

Type: Lamb
Courses: Main Course
Serves: 4 people

Recipe Ingredients

2 lbs 908g / 32ozLamb shoulder meat - cut 2" by 1" cubes
4 tablespoons 60mlOlive oil
1 tablespoon 15mlOnion - sliced 1/4" thick (medium)
4 oz 113gSmoked pancetta - cut into 1/4" cubes
1 tablespoon 15mlChopped fresh rosemary leaves
1   Thyme sprig
1/2 teaspoon 2.5mlCaraway seeds
1/2 teaspoon 2.5mlFennel seeds
3/4 cup 177mlDry white wine
3 tablespoons 45mlTomato paste
1 cup 237mlChicken stock
1/2 cup 118mlBasic Tomato Sauce - (see recipe)
  Soft Polenta
4 cups 948mlWater
1 cup 237mlPolenta

Recipe Instructions

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.

This recipe yields 4 servings.

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

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