Braised Lamb Shoulder with Creamy Polenta Mash and Gremolata
Ingredients
¼ cup olive oil
2 onions, thinly sliced
1 carrot, diced
1 celery stick, diced
2 large tomatoes, diced
2 cloves garlic, crushed
2 bay leaves
1 sprig fresh thyme
2 tbls tomato paste
1 ½ kg diced lamb shoulder
1 cup beef stock
1 cup Shiraz (your fave Fowles Wine)
Salt and pepper
Polenta Mash
½ cup water
½ cup milk
⅔ cup polenta
potatoes, mashed
Gremolata
2 tbls olive oil
3 slices day old bread
½ lemon, finely zested
2 tbls parsley, finely chopped