Chef Lynnie's
Recipe of the Month
Rioja Reserva Braised Lamb Shoulder
with Creamy Polenta
by Chef Lynnie
This dish can be made 1 to 3 days in advance. This is a great main dish to make ahead and freeze. Remove the hardened fat from top and before reheating.
Ingredients:
4 pounds lamb shoulder, cut into 2-inch pieces
Salt
Freshly ground black pepper
Extra virgin olive oil
3 medium carrots
2 medium yellow onion
6 medium garlic cloves
4 cups dry red wine
1 1/2 cups tomato puree
2 bay leaves
1/4 cup packed parsley leaves
2 4-inch rosemary sprigs
Polenta
3 cups water
1 cup whole milk
2 tablespoons unsalted butter
1 1/4 cups polenta
1 1/4 teaspoon salt
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