Lamb's-Neck Stew with Polenta
Nutrition
Calories: 1866 kcalCarbohydrates: 79 gProtein: 146 gFat: 120 gSaturated Fat: 57 gCholesterol: 521 mgSodium: 610 mgFiber: 20 gSugar: 25 gVitamin A: 120.2 IUCalcium: 212 mgIron: 27 mg
Ingredients
- 2 whole yellow onion peeled and finely chopped
- 6 whole Garlic cloves finely minced
- 2 tbsp extra-virgin olive oil
- 6 lbs lambs' necks
- 56 oz canned whole italian tomatoes
- 3 bay leaves
- 1 pinch salt
- 1 pinch black pepper
- 48 oz Fresh green beans trimmed and blanched
- 1-2/3 cups polenta or coarse-grained yellow cornmeal
- 1 pinch salt
- 4 tbsp butter
- 1 pinch black pepper
Instructions
- Preheat oven to 325°. Cook onions and garlic in oil in a medium skillet over medium-low heat until soft, about 15 minutes.
- Place lambs' necks in a roasting pan. Add onion mixture, tomatoes, and bay leaves. Season with salt and pepper. Cover with aluminum foil and cook for 2 hours. Remove from oven, add green beans, stirring to incorporate, re-cover, then return to oven for 1 hour more.
- About 45 minutes before the lamb stew is done, make the polenta.
- Remove stew from oven, uncover, discard bay leaves, and season to taste with salt and pepper. Serve stew spooned over polenta.
- POLENTA: Combine cornmeal and 7 cups cold salted water in a large pot. (Adding cornmeal to cold water keeps polenta lump-free.) Bring to a boil over medium-high heat. Reduce heat to low and cook, stirring constantly with a wooden spoon, until polenta pulls away from the sides of the pot, 30 - 40 minutes. Add butter and stir until melted. Season to taste with salt and pepper.