Lamb Squazetto with Soft Polenta

Name: Lamb Squazetto with Soft Polenta
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Cuisine: Global
Ingredients: 1 Tbsp black peppercorns; 2 kilograms peeled whole tomatoes, crushed by hand and juices reserved; 1 teaspoons caraway seeds; 1 mediums carrot, finely shredded; 3 carrots, coarsely chopped; 4 ribs celery, coarsely chopped; 2 kilograms chicken wings, backs, and bones; 177 milliliters dry white wine; 1 teaspoons fennel seeds; 1 Tbsp chopped fresh rosemary leaves; 3 Tbsps chopped fresh thyme leaves, or 1 tablespoon dried; 4 garlic cloves, peeled and thinly sliced; 907 grams lamb shoulder meat, cut into 2-inch by 1-inch cubes; 59 milliliters extra-virgin olive oil; 2 Tbsps extra-virgin olive oil; 1 medium onion, sliced 1/4-inch thick; 1 Spanish onion, chopped in 1/4 inch dice; 2 onions, coarsely chopped; 113 grams smoked pancetta, cut into 1/4-inch cubes; 1 bunch parsley stems; 237 milliliters polenta or cornmeal; 2 Tbsps salt; 8 servings Salt; 8 servings Salt and pepper; 1 thyme sprig; 2 Tbsps tomato paste; 3 Tbsps tomato paste; 946 milliliters water; 118 milliliters stracchino, cut into cubes

Lamb Squazetto with Soft Polenta might be just the main course you are searching for. This gluten free and dairy free recipe serves 8. One serving contains 723 calories, 41g of protein, and 44g of fat. From preparation to the plate, this recipe takes around 1 hour and 15 minutes. Head to the store and pick up garlic cloves, parsley stems, fennel seeds, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Season lamb pieces with salt and pepper. In a heavy-bottomed Dutch oven, heat olive oil over medium heat.

Ingredients you will need

Salt And Pepper

Olive Oil

Lamb

Equipment you will use

Dutch Oven

Add the lamb pieces, 5 to 6 at a time, and brown on all sides.

Ingredients you will need

Lamb

Remove and repeat for all the lamb. When the lamb is cooked, add the onions and smoked pancetta, and cook until the onion is softened and starting to brown, about 9 to 11 minutes.

Ingredients you will need

Pancetta

Onion

Lamb

Add the rosemary, thyme, caraway and fennel and stir to blend.

Ingredients you will need

Rosemary

Caraway Seeds

Fennel

Thyme

Add the wine, tomato paste, chicken stock and tomato sauce and bring to a boil. Return the lamb and juices and bring to boil.

Ingredients you will need

Chicken Stock

Tomato Paste

Tomato Sauce

Lamb

Wine

Lower the heat, cover and simmer 1 hour, or until the meat is tender.

Ingredients you will need

Meat

Remove the cover, check the seasoning and serve with soft polenta.

Ingredients you will need

Seasoning

Polenta

In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add all the chicken parts and brown all over, stirring to avoid burning.

Ingredients you will need

Chicken Pieces

Remove the chicken and reserve.

Ingredients you will need

Whole Chicken

Add the carrots, onions, and celery to the pot and cook until soft and browned. Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley. Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan. Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat.

Ingredients you will need

Tomato Paste

Peppercorns

Vegetable

Carrot

Whole Chicken

Parsley

Celery

Onion

Water

Equipment you will use

Wooden Spoon

Frying Pan

Pot

Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids. Stir the stock to facilitate cooling and set aside. Refrigerate stock in small containers for up to a week or freeze for up to a month.

Ingredients you will need

Extract

Stock

Equipment you will use

Ladle

In a 3-quart saucepan, heat the olive oil over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.

Ingredients you will need

Garlic

Onion

Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.

Ingredients you will need

Carrot

Thyme

Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

Ingredients you will need

Sauce

Tomato

Juice

Salt

In a 3-quart saucepan, heat water and salt until boiling.

Ingredients you will need

Water

Salt

Equipment you will use

Sauce Pan

Drizzle in polenta in a thin stream, whisking constantly, until all polenta is incorporated and mixture begins to thicken. Switch to a wooden spoon, pull off heat and continue to stir until thick as paste.

Ingredients you will need

Polenta

Equipment you will use

Wooden Spoon

Whisk