2020-08-13 / test@t

Lamb stew with polenta

It's hard to find a better stew cut than lamb shanks. From a long slow stewing, the meat becomes very soft, saturated with the aromas of vegetables and wine. An ideal side dish for this stew would be tender polenta generously seasoned with butter and cheese. It's time to forget about diets and enjoy real winter food.

Ingredients

1.2 kg of lamb shanks
400 g chopped canned tomatoes
1 medium onion
1 medium carrot
1 stalk of celery
4 cloves of garlic
1 liter chicken broth
1 glass of white wine
1 sprig of rosemary
3 tbsp. l. olive oil
salt, freshly ground black pepper
5 sprigs of mint
5 sprigs of celery leaves
grated zest of 2 lemons
1 tsp olive oil
2 cups instant polenta
150 g butter
3/4 cup grated Parmesan cheese
salt

STEP-BY-STEP COOKING RECIPE

Step 1

1. Preheat oven to 175 ° C. Peel vegetables. Cut onion, celery and carrots into cubes, chop the garlic.

Step 2

2. Season the drumsticks with salt and pepper. In a thick-walled saucepan or rooster, heat the olive oil over medium heat. Place the shanks and fry on all sides until golden brown. Transfer to a plate and keep warm.

Step 3

3. Put carrots, onions and celery in a saucepan and fry, stirring occasionally, for 10 minutes. Add garlic and rosemary and cook for 1 to 2 minutes more. Pour in the wine and use a spatula to scrape the fried meat juices from the bottom. Cook until the wine is half boiled down.

Step 4

4. Add the tomatoes, pour in the chicken stock and bring to a boil. Cover the pot with a lid and place in the oven for 3 hours, until the lamb begins to separate easily from the bone.

Step 5

5. Transfer the cooked lamb to a plate, separate the meat from the bones and use two forks to divide into small pieces. Return the meat to the vegetable pot and place in the pot over medium heat. Cook until the amount of liquid is halved.

Step 6

6. For polenta, boil 1.5 L of water, add 50 g of butter and salt. Gradually pour in the cereal in a thin stream, constantly stirring with a whisk. Reduce heat to low and cook, stirring, until polenta thickens, 10 minutes. Remove polenta from heat, stir in remaining butter and grated cheese.

Step 7

7. For gremolata, finely chop mint and celery leaves, mix with lemon zest and olive oil.

Step 8

8. Arrange polenta on plates, add meat stew and sprinkle with gremolata. Serve immediately.

Cooking time

3h 50m

Servings

Catalog