Recipe - Lamb Squazetto With Soft Polenta

2 pound Lamb shoulder meat, in 2" x
1" cubes
4 tablespoon Olive oil
1 md Onion, cut or sliced up 1/4" thick
4 ounce Smoked pancetta, in 1/4"
cubes
1 tablespoon Fresh rosemary leaves,
chopped
1 Sprig thyme
One half teaspoon Caraway seeds
One half teaspoon Fennel seeds
Three fourths cup Dry white wine
3 tablespoon Tomato paste
1 cup Chicken stock
One half cup Basic tomato sauce
1 Recipe basic soft polenta

Season lamb pieces with salt and pepper. In a heavybottomed Dutch oven,
heat olive oil over medium heat. Add lamb pieces 5 to 6 at a time and brown
on all sides. Remove and repeat for all lamb. When lamb is cooked, add
onions and smoked pancetta and cook until onion is softened and starting to
brown, about 9 to 11 minutes. Add rosemary, thyme, caraway and fennel and
stir to blend. Add wine, tomato paste, chicken stock and tomato sauce and
bring to a boil. Add lamb and juices on plate and return to boil. Lower
heat, cover and simmer 1 hour, or until meat is tender. Remove cover, check
seasoning and serve with soft polenta Yield: 4 servings

Recipe by: Molto Mario Posted to MCRecipe Digest V1 #588 by Sue
suechef@sover.net on Apr 26, 1997