Ingredients with Measurements:
- 2 lbs lamb shoulder, cut into cubes
- 2 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 tbsp tomato paste
- 1 cup red wine
- 2 cups beef broth
- 1 bay leaf
- 1 tsp dried thyme
- Salt and pepper, to taste
- 1 cup polenta
- 4 cups water
- 1 tsp salt
- 1/2 cup grated Parmesan cheese
Special equipment needed:
- Large Dutch oven or heavy-bottomed pot
- Whisk
- Wooden spoon
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.
3. Add the lamb cubes and brown on all sides, about 5 minutes.
4. Remove the lamb from the pot and set aside.
5. Add the onion, garlic, carrots, and celery to the pot and sauté until the vegetables are softened, about 5 minutes.
6. Add the tomato paste and stir to combine.
7. Pour in the red wine and beef broth, and add the bay leaf and thyme.
8. Season with salt and pepper, to taste.
9. Return the lamb to the pot and bring the mixture to a simmer.
10. Cover the pot and transfer it to the oven.
11. Bake for 2 hours, or until the lamb is tender and the sauce has thickened.
12. While the stew is cooking, prepare the polenta.
13. In a medium saucepan, bring the water and salt to a boil.
14. Gradually whisk in the polenta and reduce the heat to low.
15. Cook, stirring frequently, for 20-25 minutes, or until the polenta is thick and creamy.
16. Stir in the grated Parmesan cheese.
17. To serve, spoon the polenta into bowls and top with the lamb stew.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours
5. Temperature:
Oven temperature: 350°F
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 20g
Carbohydrates: 30g
Protein: 35g
Sodium: 800mg
Sugar: 5g
Substitutions for ingredients:
- Lamb shoulder can be substituted with beef chuck or pork shoulder.
- Red wine can be substituted with beef broth or chicken broth.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.
Variations:
- Add chopped potatoes or sweet potatoes to the stew for extra heartiness.
- Use rosemary instead of thyme for a different flavor profile.
- Add a can of diced tomatoes for a more tomatoey stew.
Tips and tricks:
- Brown the lamb in batches to avoid overcrowding the pot and steaming the meat.
- Use a wooden spoon to scrape up any browned bits from the bottom of the pot when sautéing the vegetables.
- Stir the polenta frequently to prevent it from sticking to the bottom of the pot.
Storage instructions:
Leftover stew can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over medium heat until heated through. Reheat the polenta in a saucepan over low heat, stirring frequently, until heated through.
Presentation ideas:
Serve the stew and polenta in separate bowls and garnish with chopped parsley or chives.
Garnishes:
Chopped parsley or chives.
Pairings:
- Serve with a side salad of mixed greens and a simple vinaigrette.
- Pair with a crusty baguette or garlic bread.
Suggested side dishes:
- Mixed green salad
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the stew is too thin, remove the lid and simmer on the stovetop until it thickens to your liking.
- If the polenta is too thick, add more water or broth to thin it out.
Food safety advice:
- Make sure the lamb is cooked to an internal temperature of 145°F.
- Store leftovers promptly in the refrigerator.
Food history:
Istrian lamb stew is a traditional dish from the Istrian region of Croatia, which borders Italy and Slovenia. The stew is typically made with lamb, vegetables, and red wine, and is often served with polenta.
Flavor profiles:
The stew is rich and savory, with tender chunks of lamb in a flavorful sauce. The polenta is creamy and cheesy, with a slightly nutty flavor.
Serving suggestions:
Serve the stew and polenta in separate bowls, with a side salad or bread.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Croatian