Subj : St. Norbert 07
To   : All
From : Dave Drum
Date : Sat Jun 05 2021 11:43:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Norbert's Braised Leg Of Lamb w/Graukäse Polenta
 Categories: Lamb/mutton, Vegetables, Herbs, Cheese
      Yield: 6 Servings
 
MMMMM-------------------------LAMB STOCK------------------------------
     12 oz Lamb bones
      1    Rib celery; rough chopped
      1 md Carrot; rough chopped
    1/2 sm Yellow onion; rough chopped
      1 tb Whole juniper berries
      2    Bay leaves

MMMMM----------------------BRAISE & POLENTA---------------------------
      2 tb Olive oil
      4 lb Bone-in leg of lamb
      2 tb Kosher salt; plus more
           Fresh ground black pepper
      1    Rib celery; rough chopped
      1 md Carrot; rough chopped
    1/2 sm Yellow onion; rough chopped
     10    Sprigs rosemary
      1 bn Thyme
      3 c  Coarse-ground polenta
      4 oz Grated Graukäse, raclette,
           - or Gruyère cheese
      2 tb Unsalted butter
 
  MAKE THE LAMB STOCK: Heat the oven to 350ºF/175ºC.
  
  Place the lamb bones on a baking sheet and roast until
  golden brown, about 30 minutes. Transfer the bones to a
  large saucepan along with half each of the celery,
  carrots, and onion; the juniper berries; bay leaves; and
  12 cups water. Bring to a boil, reduce the heat to
  maintain a steady simmer, and cook until the bones have
  released their flavor, about 3 hours. Pour the lamb
  stock through a fine sieve into a bowl and discard the
  solids.
  
  Reduce the oven temperature to 300ºF/150ºC.
  
  In a roasting pan over two burners, heat the olive oil
  over medium-high. Season the lamb all over with salt and
  pepper, add to the pan, and cook, turning, until browned
  on all sides, 16 to 18 minutes. Transfer the lamb to a
  platter and add the remaining celery, carrots, and onion
  to the pan along with the rosemary and thyme. Cook the
  vegetables, stirring, until browned and soft, about 6
  minutes. Return the lamb to the pan along with the lamb
  stock and bring to a boil. Cover the roasting pan with
  foil and place the lamb in the oven. Braise the lamb
  until very tender, about 3 hours.
  
  In a large saucepan, bring 8 cups water to a boil. While
  whisking, slowly pour the polenta and the 2 tablespoons
  salt into the water and reduce the heat to maintain a
  simmer. Cook, stirring steadily, until the polenta is
  tender and smooth, about 1 hour. Remove the polenta from
  the heat and stir in the cheese and butter. Season with
  pepper and keep warm until ready to serve.
  
  Transfer the lamb to a cutting board and pour the pan
  juices through a fine sieve into a bowl. Skim and
  discard the fat and pour the juices into a small
  saucepan. Bring the juices to a boil and cook until the
  sauce reduces to 1 cup, about 15 minutes. Heat the
  broiler. Transfer the lamb to a foil-lined baking sheet
  and broil, turning, until browned and crisp on all
  sides, about 8 minutes. Transfer the lamb to a large
  dish and serve with the polenta and sauce.
  
  By Norbert Niederkofler
  
  RECIPE FROM: https://www.saveur.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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