The Consultants have never eaten so well as when they joined Sir Hector at his estate for an impromptu lunch featuring tender lamb, creamy polenta, and perfectly roasted vegetables. One can only find such elaborate feasts in the Castle District.
Inspired by: Ep. 37 "Lunch Bunch"
Total cook time: 3 hours
Serves: 2
Wine-Braised Lamb Ingredients
1 T olive oil
2 lamb shanks (totaling to 1.5lbs - 2lbs)
3 garlic cloves
2 carrots, peeled
3 celery ribs
3 garlic cloves, peeled
1/2 red onion
1/2 bottle (325ml) dry red wine (we used Merlot and it was perfect!)
1/2 cup sautéed onion stock (or whatever stock you have on hand, or water!)
8-10 whole black peppercorns
Salt & pepper
Parmesan Polenta Ingredients
1/2 cup water
1/2 cup whole milk
1/4 cup dry polenta
1/4 cup grated parmesan
1 T butter
Salt & pepper
Roasted Root Vegetables Ingredients:
2 parsnips, peeled
2 carrots, peeled
1 rutabaga, peeled
2 T olive oil
1 T chopped sage (or another fresh herb you have on hand, or 1/2 T your favorite dry herb)
1 t garlic salt
Salt & pepper
A 12 in cast iron skillet or other stovetop and oven safe pan (preferably one with a lid!)
Pre-heat oven to 325°F.
Heat 1 T olive oil in your cast iron pan over medium heat.
Gently pat the lamb shanks dry with a paper towel and season all sides with salt and pepper.
Sear all sides of the lamb until nicely browned, 2-3 minutes per side.
Chop the carrots, celery, and onion into 1/4 inch pieces (feel free to leave the garlic whole).
Surround the lamb shanks with the chopped veggies, then the peppercorns.
Pour the red wine on top of the veggies (not directly on top of the lamb).
Allow to boil for 2 minutes.
Pour the stock over the veggies and bring to a boil.
Cover the pan and put into the pre-heated oven.
Cook for 45 minutes.
Go outside and practice your fencing, sparring, or archery.
Turn the lamb shanks over and cook an additional 45 minutes.
Meanwhile, start the roasted vegetables: clean, peel and chop the parsnips, carrots, & rutabaga.
Put the vegetables onto a baking sheet and pour over them the 2 T olive oil, chopped herb, garlic salt, and salt and pepper. Toss to evenly coat the vegetables.
After the second set of 45 minutes (1.5 hours total) remove the lamb from the oven.
Turn oven up to 400°F.
Put the vegetable tray into the oven for 20 minutes.
Meanwhile, move the lamb pieces to a separate oven-safe dish and cover with foil.
Strain the remaining lamb sauce from the stewed lamb vegetables, making sure to collect all the sauce and press down on the vegetables to force them to release their juices.
Return the lamb sauce to the pan and bubble over medium heat for 20 minutes, stirring occasionally and allowing it to reduce.
Start the polenta: in a small saucepan combine the milk and water and bring to a boil.
Once boiling, whisk in the polenta. Reduce heat to low and whisk occasionally to remove any lumps. Cover and cook for 20 minutes until thick and creamy.
Return to the vegetables after the initial 20 minutes, stir them on the baking sheet to encourage even baking and roast for 7-10 minutes more until fork tender.
Warm the lamb in the oven for 5 minutes. Remove from the oven and plate, spooning over some of the reduced sauce.
Pour the rest of the sauce in a side dish.
Once the polenta has cooked for 20 minutes, check consistency: if too loose cook for 5 additional minutes, if it's too thick, yhou can add more milk until your desired consistency is reached.
Remove polenta from heat and stir in parmesan and butter. Taste for seasoning and serve immediately with additional parmesan and ground black pepper.
Remove the vegetables from the oven and serve immediately with extra sea salt and parsley.
Congratulations, you are eating like a Sir of King Phillip today!! If you're seeking a drink to include, Whitcomb's Sililoquy is just the ticket.
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