Recipe 71

Name:

Recipe name and category: Lamb Stew with Polenta

No. of servings: 6

Preparation time: 1 hour prep, 3 hours total

Recipe ingredients and directions:

3 lbs lamb (sirloin, shoulder or similar cuts can be cubed for stew)*

2 tbs olive oil

1 onion, chopped

3 large carrots, peeled and cut into ½ inch rounds

10 garlic cloves, minced

1 750-ml bottle dry red wine (cabernet or merlot work great)

1 28-oz can diced tomatoes with juices

1 14-oz can low-salt chicken broth

1 14-oz can beef broth

3 tsp fresh rosemary, chopped

1 tsp fresh thyme, chopped

(*beef stew meat can be substituted for lamb)

Sprinkle lamb with salt and pepper. Heat oil in a heavy large pot over medium-high heat. Add lamb to pot and brown all sides of the meat. Transfer the lamb to a bowl. Add the onions, carrots and garlic to the pot and sauté until golden, about 8 minutes. Return the lamb to pot. Stir in all the remaining ingredients. Bring the liquids to a boil. Reduce heat to low. Cover and simmer for about 2 hours, until lamb is very tender. Uncover the pot and simmer the contents until the juice have reduced and thickened to a sauce-like consistency. Season with salt and pepper. Spoon over polenta that has been portioned in individual bowls.

Ingredients for Polenta:

8 cups water

2 tsp salt

2 cups polenta

2 tbs butter

¼ cup grated parmesan cheese

Combine 8 cups water and salt in heavy large saucepan. Bring to a boil. Gradually add the polenta, whisking with a metal whisk until smooth. Cover and reduce heat to low. Switch to a wooden spoon for stirring. Sir about every 3-4 minutes until the polenta is thick and creamy, about 25 minutes. Remove from heat and stir in butter and cheese.

Recipe source:

Recipe anecdote: This recipe is our family’s favorite comfort meal on a cold chilly day. Even if you’re not serving six for dinner – make the full portion of the stew. It freezes very well and can be heated up and served over fresh polenta or tossed with pasta on an evening when there’s not much time to cook.