| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Dutch |
Import, New, Text |
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Lamb shoulder meat, in 2" x |
|
|
1" cubes |
| 4 |
T |
Olive oil |
| 1 |
|
Onion, sliced 1/4" thick |
| 4 |
oz |
Smoked pancetta, in 1/4" |
|
|
cubes |
| 1 |
T |
Fresh rosemary leaves |
|
|
chopped |
| 1 |
|
Sprig thyme |
| 1/2 |
t |
Caraway seeds |
| 1/2 |
t |
Fennel seeds |
| 3/4 |
c |
Dry white wine |
| 3 |
T |
Tomato paste |
| 1 |
c |
Chicken stock |
| 1/2 |
c |
Basic tomato sauce |
| 1 |
|
Recipe basic soft polenta |
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, about 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 Yield: 4 servings Recipe by: Molto Mario Posted to
MC-Recipe Digest V1 #588 by Sue <suechef@sover.net> on Apr 26, 1997
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