Tied in a Bow May 2015 | Page 94

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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