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Provençal Lamb Neck Stew with Olives, Tomatoes, and Creamy Polenta
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Course Main Course
Cuisine French
Servings 4 people

Equipment

  • Dutch Oven
  • Medium Saucepan
  • Wooden Spoon

Ingredients
  

  • 2 pounds lamb neck, cut into 2-inch pieces
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 1 can (14 ounces) diced tomatoes
  • 1 cup pitted green olives, halved
  • 2 cups beef broth
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup coarse polenta
  • 4 cups water
  • 2 tablespoons butter
  • 1/2 cup grated Parmesan cheese

Instructions
 

  • Pat the lamb neck dry and season it with half the salt and pepper. Heat the olive oil in a Dutch oven over medium-high heat and brown the lamb in batches until all sides are seared. Remove the meat and set it aside.
  • Lower the heat to medium and add the onion to the same pot. Cook for 5 minutes until softened. Stir in the garlic and cook for 1 minute more.
  • Return the lamb to the pot. Add the diced tomatoes, olives, beef broth, thyme, bay leaf, and remaining salt and pepper. Bring the mixture to a simmer.
  • Cover the pot and reduce the heat to low. Cook for 2 hours, stirring once or twice, until the lamb is fork-tender and the broth has thickened slightly.
  • While the stew simmers, bring the water to a boil in a medium saucepan. Whisk in the polenta and reduce the heat to low. Cook for 20 minutes, stirring often, until thick and creamy.
  • Stir the butter and Parmesan into the polenta. Taste and adjust salt if needed. Serve the stew ladled over scoops of the hot polenta.

Notes

Stir the polenta steadily near the end of cooking to keep it smooth. If the stew tastes too rich, add a splash more broth right before serving. Leftovers keep well in the fridge for three days and reheat gently on the stovetop with a little extra water to loosen the polenta.
Course: Main Course
Cuisine: French
Equipment: Dutch Oven, Medium Saucepan, Wooden Spoon