Lamb Stew and Polenta with Family Album Mourvèdre
Lamb (3 lbs. shoulder meat, cut into 1.5 inch squares)
Extra-Virgin Olive Oil (2 tablespoons)
Yellow Onions (2, chopped)
Carrots (4, peeled and cut thick)
Garlic Cloves (4, sliced)
Fresh Rosemary (1 tablespoon, chopped)
Fresh Sage (2 tablespoons, chopped)
Fresh Oregano (2 teaspoons, chopped)
Fresh Thyme (2 teaspoons)
Bay Leaves (2)
Diced Tomatoes (1 large can)
Water or Chicken Stock (2-3 cups)
Salt and Pepper
Polenta (1 cup)
Water or Stock (4 cups)
Heavy Cream (1/2 cup)
Unsalted Butter (2 tablespoons)
For the Lamb...
Season the lamb with salt and pepper. Heat the oil in a large, heavy pot. Working in batches, brown the lamb on all sides. Transfer the lamb to a plate.
Add the onions, carrots, salt, and pepper to the pot. Cook for about 5-7 minutes.
Add garlic and all of the fresh herbs, cook for about 1 minute.
Add the tomatoes, lamb (with the juices) and 1 cup of stock.
Simmer for 2-3 hours, adding more water or stock as needed.
For the Polenta...
Bring 4 cups of water and 1 tablespoon of salt to a boil.
Add the polenta gradually, while whisking. Reduce the heat and simmer for about 20 minutes. Add more liquid as needed for a creamy consistency.
Add the butter and cream, and serve immediately.