Staying in for Valentine’s Day? Cuddle up with this cozy supper. (Hint: Make it Sunday and warm it up on Monday.)
Tuscan Ragout of Lamb with Polenta
Adapted from “Falling off the Bone,” by Jean Anderson (Wiley). You may substitute rice or noodles for polenta. Serves 6.
Ingredients
3 tablespoons extra-virgin olive oil
2 pounds boneless lamb shoulder, trimmed of excess fat and cut in 1-inch cubes
1 large yellow onion, coarsely chopped
4 large garlic cloves, smashed and skins removed
1 tablespoon finely chopped fresh thyme or 1 teaspoon crumbled dried thyme
1/4 teaspoon freshly grated nutmeg
1 tablespoon finely chopped fresh rosemary or 1 teaspoon crumbled dried rosemary
3 cups dry red wine
1 can (14.5 ounces) crushed tomatoes with their liquid
1 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper
1 1/2 cups polenta, cooked by package directions until creamy, then mixed with 2 tablespoons unsalted butter
2/3 cup freshly grated Parmesan cheese
Directions
Heat oil in a medium-sized heavy Dutch oven over moderately high heat until ripples appear on pan bottom, 1 1/2 to 2 minutes.
Brown lamb in two batches in oil, allowing 8 to 10 minutes per batch and lifting each to a bowl as it browns.
Add onion, garlic, thyme, rosemary and nutmeg to Dutch oven and cook, stirring often, until limp and lightly browned, 8 to 10 minutes.
Return lamb to pot along with accumulated juices, and add wine, tomatoes, salt and pepper. Turn heat to lowest point, and simmer uncovered — very slowly — until lamb is tender and pan liquid has reduced significantly, about 2 1/2 hours. Stir occasionally and if liquid is reducing too fast — it shouldn’t if you keep the flame low enough — add a little water. Lamb should be succulently tender and liquid the consistency of rich broth.
Taste for salt and pepper, and adjust as needed.
To serve, scoop polenta into heated large soup plates, ladle ragout on top, and sprinkle generously with Parmesan cheese.
