LAMB-AND-CHESTNUT STEW
Served with polenta, this stew is flavored with sage, rosemary, and sun-dried cranberries.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Using a chestnut knife or a small paring knife, make an incision about 1/8 inch deep through the shell and into the flesh of each chestnut almost all the way around the circumference of the nut.Transfer to a chestnut pan or rimmed baking pan. Roast in the oven until the chestnuts are tender, about 35 minutes.Turn the oven off. Leaving the pan with the chestnuts in the oven, remove several at a time.Working quickly, place 1 chestnut in a towel, and, holding both, peel the chestnut while still hot. Remove and discard the shells and inner skin; set aside.
- Season the lamb with salt and pepper. Dredge the meat in flour, and shake off excess; set aside. Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Add lamb, in a single layer without crowding, and cook until browned all over, about 5 minutes.Transfer lamb to a dish. Repeat browning with the remaining olive oil and meat.
- To the Dutch oven, add onions, and cook until golden, about 4 minutes. Add mushrooms, season with salt and pepper, and cook until well browned, 5 to 6 minutes. Add red wine, scraping any browned bits from the bottom of the pan. Cook until the wine is reduced by half, about 5 minutes.
- Add the reserved lamb, beef stock, chestnuts, tomatoes, sage, and rosemary, and bring to a boil. Reduce heat to medium-low, and simmer, uncovered, until the meat is very tender, 1 1/2 to 2 hours. Add cranberries, and cook 2 minutes. (Proceed with step 5, and serve immediately, or let cool, refrigerate overnight, and proceed with step 5 just before serving.)
- Serve the hot polenta with the lamb-and-chestnut stew.
POLENTA MEAT STEW
Found in Better Homes & Gardens Italian edition. It is a bit thinner than a regular stew, but has wonderful flavor. I cut the roast into 6 pieces, then cook it long enough that it shreds apart. In addition, I make recipe#205239 in place of the standard polenta mentioned here for an added dimension of flavor. Wonderful cold night food!
Provided by Cook4_6
Categories Meat
Time 10h20m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Trim fat from meat and cut into 1-inch pieces.
- In a plastic bag combine flour, thyme, basil, salt and pepper. Add meat pieces a few at a time, shaking to coat. Place meat in a 3 1/2-4 quart slow cooker. Add carrots, onions, garlic and rosemary. Stir in water, broth and wine.
- Cover and cook for 8-10 hours on low, or 4-5 hours on high.
- Stir in fresh rosemary, parsley and tomato paste. Serve with a spoonful of polenta in each bowl.
- Just prior to serving prepare polenta by bringing milk to simmer. In a bowl combine, cornmeal, water and salt. Slowly add to the warm milk, stirring constantly.
- Cook and stir until the mixture comes to a boiling. Reduce heat to low and cook 10-15 minutes until thick, stirring occasionally. (I sometimes add 1/4 cup of parmesan cheese and a tablespoon of butter at this point.).
POLENTA FOR LAMB-AND-CHESTNUT STEW
Serve this polenta with our Lamb-and-Chestnut Stew.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 3
Steps:
- Pour the water into a large saucepan, season generously with salt.
- Bring to a boil over high heat. Pour in the polenta in a slow steady stream while whisking constantly. Reduce heat to medium-low, and cook, stirring with a wooden spoon, until the polenta thickens, 3 to 5 minutes. Season with salt and pepper. Remove from heat.
TUSCAN BEEF STEW WITH POLENTA
Provided by Food Network
Time 2h22m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- For the stew: In heavy, large saucepan over moderately-high heat, heat 3 tablespoons oil until hot, but not smoking. Add the onion, carrot, and celery and saute, stirring occasionally, until light golden brown, about 10 minutes.
- Add the beef and saute, stirring occasionally, until brown on all sides, about 5 minutes. Add wine and thyme, stir well, and bring to boil.
- Add the tomatoes, salt, and pepper, then lower heat to moderately low, cover, and simmer, stirring every 15 minutes, until the beef is tender, about 2 hours.
- For the polenta: While the beef is simmering, make the polenta. Pour the olive oil into a large serving bowl and swirl to coat. Set aside.
- In heavy, large pot over moderately-high heat, bring stock to a boil. Lower the heat to moderate and gradually whisk in the polenta, stirring constantly. Continue cooking, stirring constantly, until polenta thickens and pulls away from sides of pan, about 5 minutes. Transfer the polenta to an oil-coated serving bowl and keep warm. Let the polenta sit for 5 to 10 minutes so it can set up.
- When the beef is tender, use tongs to remove the tomato skins, if desired and the thyme sprigs.
- Turn the polenta out of the bowl, slice, and serve alongside the stew.
CHESTNUT POLENTA
Steps:
- Bring a large pot of salted water to a boil. Slowly add the flour into the pot in a steady stream until level with the water. With a spoon, create a well in the center. Allow to cook for approximately 10 minutes and then stir for an additional 5 minutes until you have a creamy polenta-like texture.
- The polenta will thicken and bubble resembling a porridge-like consistency. If there are any lumps break them up and continue to stir until creamy.
- Serve the polenta with grilled sausages or creamy ricotta cheese.
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- Heat a heavy-bottomed skillet over medium-high heat. Pour in enough oil to heavily coat the pan. Add the flour, salt and pepper and the lamb chunks to a closable plastic bag, close the top and roll the meat around in the seasoned flour. Open the bag and remove the chunks of lamb and place about ⅓ of the lamb into the hot oil. Cook, uncovered, flipping the pieces as they brown. Using a slotted spoon, transfer the lamb to a large lidded dutch oven or large, lidded oven proof casserole. Continue browning the lamb chunks in batches. Deglaze the pan with one cup of the chicken broth, scraping up the grubbies stuck to the bottom and add the mixture to the dutch oven.
- Place the dutch oven on the stove over medium-high heat and add the remaining chicken broth and bring to a boil. Add the garlic, thyme and bay leaves, onions, mushrooms, potatoes and carrots stirring to combine and cook for 5 minutes. Remove from the stove top and add the wine, taste and adjust seasoning if needed, place the lid on the dutch oven and transfer to the middle rack of the oven and cook until tender 1-1/2 to 2 hours.
- Add 2-1/2 cups of water, the garlic and salt to a medium-saucepan and bring to a boil. Mix the remaining water with the cornmeal in a bowl. When the water begins to boil, add the cornmeal mixture slowly, stirring constantly. Reduce the heat to low and continue cooking and stirring for five minutes until thickened. Remove from the heat and cover to keep warm until serving.
SLOW COOKED LAMB WITH CREAMY POLENTA - VEENA AZMANOV
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Ratings 31Category Dinner, LunchCuisine ItalianTotal Time 3 hrs 40 mins
- Return the meat back to the pan. Saute for two minutes so the meat is all coated with the spics.
LAMB STEW WITH POLENTA - RACHAEL RAY IN SEASON
From rachaelraymag.com
Total Time 2 hrs 45 mins
- Season the lamb with salt and pepper. In a 5-to 6-quart Dutch oven, heat the oil over medium- high.
- Working in batches, brown the lamb on all sides, adding more oil as needed and reducing the heat if the lamb begins to burn, about 5 minutes per batch.
GRILLED RACK OF LAMB WITH POLENTA | SHEPHERD SONG FARM ...
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Estimated Reading Time 2 mins
- Bring water and 1 tsp salt to a boil in a heavy, larger saucepan. Gradually add polenta, whisking until smooth. Reduce heat to low. Cover and cook until polenta is thick and creamy, stirring frequently, about 30 minutes.
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- Heat oven to 400° F. Heat the oil in a large ovenproof skillet over medium-high heat. Season the chops with ½ teaspoon salt and ¼ teaspoon pepper.
- Cook the chops until browned, 2 to 3 minutes per side. Transfer to a plate. Discard all but 1 tablespoon of the drippings.
- Add the garlic to the drippings and cook, stirring, until fragrant, 30 seconds. Add the tomatoes, wine, rosemary, and ¼ teaspoon each salt and pepper; bring to a boil. Reduce heat and simmer until the sauce begins to thicken, 2 to 3 minutes.
- Nestle the chops in the tomatoes, transfer the skillet to oven, and cook, 10 to 12 minutes for medium-rare.
LAMB LEG WITH POLENTA | SHEPHERD SONG FARM | GRASS FED ...
From shepherdsongfarm.com
Cuisine AmericanEstimated Reading Time 3 minsCategory Main Course
- Before you cook the lamb, cook the polenta. Bring four cups of lightly seasoned water to a simmer, then whisk in the polenta.
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LAMB SHANKS ON POLENTA WITH A PARMESAN CRUST RECIPE
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5/5 Servings 6
- Preheat the oven to 350°. In a large enameled cast-iron casserole, heat the oil over moderately high heat. Season the lamb shanks with salt and pepper. Add them in batches to the casserole and cook until browned, about 5 minutes per side; transfer to a platter. Add the carrots, onion, chopped garlic, tomato paste and rosemary to the casserole and cook, stirring, until fragrant, about 3 minutes.
- Return the shanks to the casserole and add the wine and stock. Cover and bring the liquid to a boil, then cook the lamb stew in the oven, turning once, for about 2 1/2 hours, or until very tender.
- While the lamb is cooking, make the polenta: in a large saucepan, bring 4 cups of water to a boil. In a bowl, combine the cornmeal with 4 cups of warm water. Whisk 1 teaspoon of salt and the cornmeal mixture into the saucepan until the mixture begins to thicken. Reduce the heat to low and cook, whisking vigorously every 5 minutes or so, until thick and creamy, about 1 hour. Remove from the heat and stir in 2 tablespoons of the butter and 1/4 cup of the Parmesan. Season with salt and pepper, cover and keep warm.
- Melt the remaining 1 tablespoon butter. In a bowl, combine the butter, bread crumbs, shallot, parsley, minced garlic and the remaining 1/4 cup of Parmesan. Season with salt and pepper.
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From bhg.com
5/5 (3)Calories 508 per servingServings 7
- Place flour, Italian seasoning, garlic powder, salt, and pepper in a plastic bag. Add meat pieces, a few at a time, shaking to coat. In a Dutch oven brown meat, half at a time, in hot oil; drain fat. Return all meat to Dutch oven; add chopped onion, dried rosemary (if using), and garlic. Cook and stir until onion is tender. Stir in broth and wine. Bring to boiling; reduce heat. Simmer, covered, for 1-1/2 hours.
- Stir in boiling onions and carrot. Bring to boiling; reduce heat. Simmer, covered, about 30 minutes more or until meat and vegetables are tender. Meanwhile, prepare Polenta.
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