Dinner

Braised Lamb Neck with Soft Polenta & Gremolata

Name: Braised Lamb Neck with Soft Polenta & Gremolata
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 2 servings
Ingredients: 1.5 lbs lamb neck, cut into 2–3 chunks; 2 cups dry red wine; 2 cups beef or lamb stock; 1 medium onion, quartered; 2 carrots, cut into chunks; 4 cloves garlic, smashed; 3 sprigs fresh rosemary; 2 sprigs fresh thyme; 1 bay leaf; 2 tbsp tomato paste; 1 tbsp olive oil; 1 cup whole milk; 1/2 cup polenta (cornmeal); 2 tbsp butter; 1/4 cup finely grated Parmigiano-Reggiano; For gremolata: zest and juice of 1 lemon, 2 tbsp fresh parsley, minced, 1 clove garlic, minced; kosher salt; cracked black pepper

Lamb neck braises low and slow in red wine and stock, becoming melt-in-mouth tender, while polenta is whisked smooth and enriched with butter and cheese. Gremolata—a quick parsley-lemon-garlic mixture—adds sharp, fresh contrast. This is intermediate braising at its best: technique-driven, patient, deeply satisfying.

1158calper serving 75gprotein 59gcarbs 49gfat 15min prep 90min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this