Recipe courtesy of Mario Batali
Show: Molto Mario
Episode: Mittel Europe
Total:
1 hr 15 min
Active:
30 min
Yield:
8 servings

Ingredients

  • 2 pounds lamb shoulder meat, cut into 2-inch by 1-inch cubes
  • Salt and pepper
  • 1/4 cup extra-virgin olive oil
  • 1 medium onion, sliced 1/4-inch thick
  • 4 ounces smoked pancetta, cut into 1/4-inch cubes
  • 1 tablespoon chopped fresh rosemary leaves
  • 1 thyme sprig
  • 1/2-teaspoon caraway seeds
  • 1/2-teaspoon fennel seeds
  • 3/4 cup dry white wine
  • 3 tablespoons tomato paste
  • 1 cup brown chicken stock, recipe follows
  • 1/2 cup basic tomato sauce, recipe follows
  • Basic soft polenta, recipe follows
Brown Chicken Stock:
  • 2 tablespoons extra-virgin olive oil
  • 3 1/2 pounds chicken wings, backs, and bones
  • 3 carrots, coarsely chopped
  • 2 onions, coarsely chopped
  • 4 ribs celery, coarsely chopped
  • 2 tablespoons tomato paste
  • 1 tablespoon black peppercorns
  • 1 bunch parsley stems
Basic Tomato Sauce:
  • 1/4 cup extra-virgin olive oil
  • 1 Spanish onion, chopped in 1/4 inch dice
  • 4 garlic cloves, peeled and thinly sliced
  • 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
  • 1/2 medium carrot, finely shredded
  • 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
  • Salt
Soft Polenta:
  • 4 cups water
  • 2 tablespoons salt 
  • 1 cup polenta or cornmeal 
  • 1/2 cup stracchino, cut into cubes

Directions

Season lamb pieces with salt and pepper. In a heavy-bottomed Dutch oven, heat olive oil over medium heat. Add the lamb pieces, 5 to 6 at a time, and brown on all sides. Remove and repeat for all the lamb. When the lamb is cooked, add the onions and smoked pancetta, and cook until the onion is softened and starting to brown, about 9 to 11 minutes. Add the rosemary, thyme, caraway and fennel and stir to blend. Add the wine, tomato paste, chicken stock and tomato sauce and bring to a boil. Return the lamb and juices and bring to boil.

Lower the heat, cover and simmer 1 hour, or until the meat is tender. Remove the cover, check the seasoning and serve with soft polenta.

Brown Chicken Stock:

In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking. Add all the chicken parts and brown all over, stirring to avoid burning. Remove the chicken and reserve. Add the carrots, onions, and celery to the pot and cook until soft and browned. Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley. Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan. Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat. Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids. Stir the stock to facilitate cooling and set aside. Refrigerate stock in small containers for up to a week or freeze for up to a month.

Basic Tomato Sauce:

In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

Soft Polenta:

In a 3-quart saucepan, heat water and salt until boiling. Drizzle in polenta in a thin stream, whisking constantly, until all polenta is incorporated and mixture begins to thicken. Switch to a wooden spoon, pull off heat and continue to stir until thick as paste.

Stir in the cheese and continue to stir until it is melted and incorporated.

IDEAS YOU'LL LOVE

Lamb Lollipops

Lamb Kebab

Lamb Ragout

Lamb Rillette

Recipe courtesy of Emeril Lagasse

Lamb Stew

Lamb Kabobs

Recipe courtesy of Bobby Deen

Lamb Bolognese

Recipe courtesy of Michael Symon

Lamb Kabobs

Recipe courtesy of Michael Symon

Lamb Popsicles

Recipe courtesy of Bal Arneson

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Unwrapped

7am | 6c

Unwrapped

7:30am | 6:30c

Unwrapped

8am | 7c

Unwrapped

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Donut Showdown

10:30am | 9:30c

Donut Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Sugar Showdown

12pm | 11c

Sugar Showdown

12:30pm | 11:30c

Cupcake Wars

1pm | 12c

Cake Hunters

5:30pm | 4:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

The Best Thing I Ever Ate

8pm | 7c

Food: Fact or Fiction?

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here