Lamb stew with polenta recipe
 This comforting lamb stew comes with a bright green herby salsa verde and creamy polenta. 2 lamb neck fillets, cut in half (leaving the fat on)dash oil2 carrots, cut into lozenges (see Recipe Tip)2 celery sticks, each cut into 41 head garlic, cut in half1 sprig rosemary 2 heaped tsp tomato purée 375ml/13fl oz white wine1 litre/1¾ pint chicken stocksalt and freshly ground black pepper 2 lamb neck fillets, cut in half (leaving the fat on) dash oil 2 carrots, cut into lozenges (see Recipe Tip) 2 celery sticks, each cut into 4 1 head garlic, cut in half 1 sprig rosemary 2 heaped tsp tomato purée 375ml/13fl oz white wine 1 litre/1¾ pint chicken stock salt and freshly ground black pepper 4 tbsp chopped flatleaf parsley4 tbsp chopped tarragon 2 banana shallots, finely chopped1 tbsp drained capers, chopped1 tbsp chopped anchovies 1 tbsp red wine vinegar2 tbsp olive oil1 tsp Dijon mustard 4 tbsp chopped flatleaf parsley 4 tbsp chopped tarragon 2 banana shallots, finely chopped 1 tbsp drained capers, chopped 1 tbsp chopped anchovies 1 tbsp red wine vinegar 2 tbsp olive oil 1 tsp Dijon mustard 300ml/10fl oz milk125g/4½oz polenta100g/3½oz butter200g/7oz parmesan 300ml/10fl oz milk 125g/4½oz polenta 100g/3½oz butter 200g/7oz parmesan Method To make the lamb stew, preheat the heat the oven to 180C/160C Fan/Gas 4.In a large lidded ovenproof dish, add a dash of oil. Season the lamb neck fillets with salt and freshly ground black pepper. Add the lamb to the hot pan and fry until browned all over. Remove the lamb from the pan and add the carrots, celery, garlic and rosemary. Cook until evenly coloured, add the tomato purée and cook for a further 3 minutes.Return the reserved lamb to the pan and pour over the wine. Cook until the volume has reduced by half. Cover with the stock, then cover with a circle of parchment paper (cartouche) and then the lid. Braise in the oven for 90 minutes, or until the handle of a spoon can go easily though the meat. If the sauce feels too loose, drain some from the pan, transfer it to a small saucepan and cook to reduce it further, then return it to the original pan.To make the salsa verde, combine all the ingredients in a small bowl.To make the polenta, put 400ml/14fl oz of water and the milk in a saucepan and warm through. Gradually add the polenta, whisking all the time. Bring to a boil, stirring continuously. Once it’s thickened enough to start to spit, lower the heat and keep cooking, stirring, until the polenta thickens. Finish by stirring through the butter and parmesan. Serve the lamb topped with the salsa verde, with the polenta on the side. To make the lamb stew, preheat the heat the oven to 180C/160C Fan/Gas 4. To make the lamb stew, preheat the heat the oven to 180C/160C Fan/Gas 4. In a large lidded ovenproof dish, add a dash of oil. Season the lamb neck fillets with salt and freshly ground black pepper. Add the lamb to the hot pan and fry until browned all over. Remove the lamb from the pan and add the carrots, celery, garlic and rosemary. Cook until evenly coloured, add the tomato purée and cook for a further 3 minutes. In a large lidded ovenproof dish, add a dash of oil. Season the lamb neck fillets with salt and freshly ground black pepper. Add the lamb to the hot pan and fry until browned all over. Remove the lamb from the pan and add the carrots, celery, garlic and rosemary. Cook until evenly coloured, add the tomato purée and cook for a further 3 minutes. Return the reserved lamb to the pan and pour over the wine. Cook until the volume has reduced by half. Cover with the stock, then cover with a circle of parchment paper (cartouche) and then the lid. Braise in the oven for 90 minutes, or until the handle of a spoon can go easily though the meat. If the sauce feels too loose, drain some from the pan, transfer it to a small saucepan and cook to reduce it further, then return it to the original pan. Return the reserved lamb to the pan and pour over the wine. Cook until the volume has reduced by half. Cover with the stock, then cover with a circle of parchment paper (cartouche) and then the lid. Braise in the oven for 90 minutes, or until the handle of a spoon can go easily though the meat. If the sauce feels too loose, drain some from the pan, transfer it to a small saucepan and cook to reduce it further, then return it to the original pan. To make the salsa verde, combine all the ingredients in a small bowl. To make the salsa verde, combine all the ingredients in a small bowl. To make the polenta, put 400ml/14fl oz of water and the milk in a saucepan and warm through. Gradually add the polenta, whisking all the time. Bring to a boil, stirring continuously. Once it’s thickened enough to start to spit, lower the heat and keep cooking, stirring, until the polenta thickens. Finish by stirring through the butter and parmesan. To make the polenta, put 400ml/14fl oz of water and the milk in a saucepan and warm through. Gradually add the polenta, whisking all the time. Bring to a boil, stirring continuously. Once it’s thickened enough to start to spit, lower the heat and keep cooking, stirring, until the polenta thickens. Finish by stirring through the butter and parmesan. Serve the lamb topped with the salsa verde, with the polenta on the side. Serve the lamb topped with the salsa verde, with the polenta on the side. Recipe tips To cut carrot lozenges, cut even-sized strips from a carrot. Make one slice at a 45-degree angle at one end of the strip - this scrap can be used for another recipe and then continue on the diagonal to make small diagonally cut pieces.