Lamb Stew With Polenta Food

POLENTA MEAT STEW

Polenta Meat Stew image

Found in Better Homes & Gardens Italian edition. It is a bit thinner than a regular stew, but has wonderful flavor. I cut the roast into 6 pieces, then cook it long enough that it shreds apart. In addition, I make recipe#205239 in place of the standard polenta mentioned here for an added dimension of flavor. Wonderful cold night food!

Provided by Cook4_6

Categories Meat

Time 10h20m

Yield 8 serving(s)

Number Of Ingredients 20

Ingredients

2 1/2 lbs beef chuck roast, boneless (can use lamb or pork)
1/4 cup flour
1 teaspoon thyme, dried
1 teaspoon basil, dried
1/2 teaspoon salt
1/2 teaspoon ground pepper
24 -30 baby carrots
8 ounces onions, frozen small whole onions
6 garlic cloves, minced
1 teaspoon rosemary, fresh
1/4 teaspoon rosemary, dried
14 ounces beef broth, low sodium
1 cup water
1/2 cup red wine, dry
1/2 cup Italian parsley, flat leaf
1/4 cup tomato paste
3 1/2 cups milk
1 cup cornmeal
1 cup water, cold
1/2 teaspoon salt

Steps:

Trim fat from meat and cut into 1-inch pieces.
In a plastic bag combine flour, thyme, basil, salt and pepper. Add meat pieces a few at a time, shaking to coat. Place meat in a 3 1/2-4 quart slow cooker. Add carrots, onions, garlic and rosemary. Stir in water, broth and wine.
Cover and cook for 8-10 hours on low, or 4-5 hours on high.
Stir in fresh rosemary, parsley and tomato paste. Serve with a spoonful of polenta in each bowl.
Just prior to serving prepare polenta by bringing milk to simmer. In a bowl combine, cornmeal, water and salt. Slowly add to the warm milk, stirring constantly.
Cook and stir until the mixture comes to a boiling. Reduce heat to low and cook 10-15 minutes until thick, stirring occasionally. (I sometimes add 1/4 cup of parmesan cheese and a tablespoon of butter at this point.).

MEDITERRANEAN LAMB SHANKS WITH CREAMY POLENTA

Mediterranean Lamb Shanks with Creamy Polenta image

Categories Tomato Braise Sauté Dinner Rosemary Lamb Shank Cornmeal Fall Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 15

Ingredients

6 medium lamb shanks (about 4 1/2 pounds total)
3 tablespoons olive oil
1 large onion, cut into 1/2-inch pieces
3 large carrots, cut into 1/2-inch pieces
4 celery stalks, cut into 1/2-inch pieces
6 large garlic cloves, chopped
1 28-ounce can diced tomatoes in juice
2 1/4 cups low-salt chicken broth
3 large fresh rosemary sprigs
3 large fresh thyme sprigs plus 2 teaspoons minced thyme
1 tablespoon whole black peppercorns
8 cups water
2 teaspoons salt
2 cups polenta or yellow cornmeal
1/4 cup (1/2 stick) butter

Steps:

Preheat oven to 350°F. Sprinkle lamb with salt and pepper. Heat 2 tablespoons oil in large ovenproof pot over high heat. Add lamb; brown on all sides, about 10 minutes total. Using tongs, transfer lamb to plate. Add 1 tablespoon oil to pot. Add onion, carrots, celery, and garlic. Sauté until vegetables brown and begin to soften, scraping up browned bits, about 10 minutes. Return lamb to pot, pushing gently into vegetables. Add tomatoes, broth, rosemary sprigs, thyme sprigs, and peppercorns. Bring to boil over high heat. Cover pot; transfer to oven. Roast until meat is tender and pulls easily from bone, turning occasionally, about 2 hours.
Meanwhile, bring 8 cups water and salt to boil in large saucepan over high heat. Gradually whisk in polenta. Reduce heat to medium-low; simmer until thickened and tender, stirring frequently, about 22 minutes. Whisk in butter and minced thyme. Season with salt and pepper.
Remove lamb and herbs from pot; discard herbs. Place pot over medium-high heat and boil until sauce is slightly thickened, about 5 minutes. Divide polenta among 6 large bowls; top each with 1 lamb shank. Pour sauce over; serve.

More about "lamb stew with polenta food"

LAMB STEW WITH GARLIC POLENTA - SAVOR THE BEST

1/8/2019 Add 2-1/2 cups of water, the garlic and salt to a medium-saucepan and bring to a boil. Mix the remaining water with the cornmeal in a bowl. When …
From savorthebest.com
5/5 (15)
Total Time 3 hrs
Category Main Dish
Calories 679 per serving

Heat a heavy-bottomed skillet over medium-high heat. Pour in enough oil to heavily coat the pan. Add the flour, salt and pepper and the lamb chunks to a closable plastic bag, close the top and roll the meat around in the seasoned flour. Open the bag and remove the chunks of lamb and place about ⅓ of the lamb into the hot oil. Cook, uncovered, flipping the pieces as they brown. Using a slotted spoon, transfer the lamb to a large lidded dutch oven or large, lidded oven proof casserole. Continue browning the lamb chunks in batches. Deglaze the pan with one cup of the chicken broth, scraping up the grubbies stuck to the bottom and add the mixture to the dutch oven.
Place the dutch oven on the stove over medium-high heat and add the remaining chicken broth and bring to a boil. Add the garlic, thyme and bay leaves, onions, mushrooms, potatoes and carrots stirring to combine and cook for 5 minutes. Remove from the stove top and add the wine, taste and adjust seasoning if needed, place the lid on the dutch oven and transfer to the middle rack of the oven and cook until tender 1-1/2 to 2 hours.
Add 2-1/2 cups of water, the garlic and salt to a medium-saucepan and bring to a boil. Mix the remaining water with the cornmeal in a bowl. When the water begins to boil, add the cornmeal mixture slowly, stirring constantly. Reduce the heat to low and continue cooking and stirring for five minutes until thickened. Remove from the heat and cover to keep warm until serving.

Lamb Stew With Polenta Food

POLENTA MEAT STEW

MEDITERRANEAN LAMB SHANKS WITH CREAMY POLENTA

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