Lamb Squazetto with Soft Polenta
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Ingredients
| 2 lbs. | lamb shoulder meat, cut into 2x1-inch cubes | | 4 tbsp. | olive oil | | 1 | md. onion, sliced 1/4-inch thick | | 4 oz. | smoked pancetta, cut into 1/4-inch cubes | | 1 tbsp. | chopped fresh rosemary leaves | | 1 sprig | thyme | | 1/2 tsp. | caraway seeds | | 1/2 tsp. | fennel seeds | | 3/4 cup | dry white wine | | 3 tbsp. | tomato paste | | 1 cup | chicken stock | | 1/2 cup | Basic Tomato Sauce (see recipe elsewhere) |
Soft polenta
| 4 cups | water | | 1 cup | polenta |
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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, 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.
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