Lamb Neck Stew with Polenta

Name: Lamb Neck Stew with Polenta
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 2 medium yellow onions, peeled, and finely chopped; 6 cloves garlic, peeled, and finely chopped; 2 Tbsp. extra-virgin olive oil; 6 lb. lambs' necks, in pieces; 2 28-oz. cans whole tomatoes; 3 bay leaves; Salt and freshly ground black pepper; 1 2 ⁄ 3 cups yellow cornmeal; 3 lb. fresh green beans, trimmed and blanched

Serves
serves 4

This stew is from Bari, a coastal town in southeastern Italy, where lamb is a staple.

Ingredients

2 medium yellow onions, peeled, and finely chopped
6 cloves garlic, peeled, and finely chopped
2 Tbsp. extra-virgin olive oil
6 lb. lambs' necks, in pieces
2 28-oz. cans whole tomatoes
3 bay leaves
Salt and freshly ground black pepper
1 ²⁄₃ cups yellow cornmeal
3 lb. fresh green beans, trimmed and blanched

ADVERTISEMENTAD

Instructions

Step 1

Preheat oven to 325°. Cook onions and garlic in oil in a skillet over medium-low heat until soft, about 15 minutes.

Step 2

Place lamb in a large roasting pan. Add onion mixture, tomatoes, and bay leaves. Season with salt and pepper. Cover and cook for 3 hours.

Step 3

About 45 minutes before lamb is done, begin making polenta. Combine cornmeal and 7 cups cold salted water in a large pot. Bring to a boil over medium-high heat. Reduce heat to medium low, and cook, stirring constantly with a wooden spoon, until polenta pulls away from the sides of the pot, about 40 minutes.

Step 4

About 20 minutes before lamb is done, add beans. Continue cooking, until lamb is very tender. Discard bay leaves, season with salt and pepper, and spoon over polenta.