| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Dutch |
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Lamb shoulder meat, in 2" x 1" cubes |
| 4 |
tb |
Olive oil |
| 1 |
md |
Onion, sliced 1/4" thick |
| 4 |
oz |
Smoked pancetta, in 1/4" cubes |
| 1 |
tb |
Fresh rosemary leaves, chopped |
| 1 |
|
Sprig thyme |
| 1/2 |
ts |
Caraway seeds |
| 1/2 |
ts |
Fennel seeds |
| 3/4 |
c |
Dry white wine |
| 3 |
tb |
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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