Agnello al Barolo con Polenta Cremosa e Gremolata al Rosmarino

Prepare the Lamb: Pat the lamb chunks dry with paper towels. Season generously with 1 teaspoon of salt and 0.5 teaspoon of freshly ground black pepper.

Sear the Lamb: Heat 2 tablespoons of olive oil in a large, heavy-bottomed Dutch oven or oven-safe pot over medium-high heat. Working in batches if necessary, sear the lamb until deeply browned on all sides. Remove the lamb and set aside.

Sauté Aromatics: Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the pot. Add the diced onion, carrots, and celery. Sauté for 8-10 minutes, until softened and lightly browned. Add the 4 minced garlic cloves and tomato paste, cooking for another 2 minutes until fragrant.

Deglaze: Pour in the entire bottle of Barolo wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook for 10-15 minutes, allowing the alcohol to evaporate and the sauce to reduce slightly.

Combine and Braise: Return the seared lamb to the pot. Add the beef broth, rosemary sprigs, thyme sprigs, and bay leaves. Bring the liquid to a gentle simmer. Cover the pot tightly and transfer to a preheated oven at 160°C (325°F). Braise for 2.5 to 3 hours, or until the lamb is fork-tender.

Finish the Lamb Sauce: Once the lamb is tender, remove the pot from the oven. Carefully remove the lamb chunks and set aside. Strain the sauce through a fine-mesh sieve into a clean saucepan, pressing on the solids to extract all liquid. Discard the solids and herbs. Skim any excess fat from the sauce. Return the sauce to medium heat and simmer gently, reducing until it reaches your desired consistency (about 10-15 minutes). Taste and adjust seasoning with remaining salt if needed. Return the lamb to the sauce to keep warm.

Prepare the Polenta: About 30 minutes before serving, bring the water and milk to a boil in a heavy-bottomed saucepan. Add 1 teaspoon of salt. Slowly whisk in the cornmeal in a steady stream to prevent lumps. Reduce heat to low and cook, stirring frequently with a wooden spoon, for 25-30 minutes, or until the polenta is thick and creamy and pulls away from the sides of the pot.

Finish the Polenta: Remove the polenta from the heat. Stir in the unsalted butter and grated Parmigiano Reggiano until melted and fully incorporated. Taste and adjust seasoning.

Make the Gremolata: In a small bowl, combine the finely chopped rosemary, lemon zest, 1 minced garlic clove, and 1 tablespoon of extra virgin olive oil. Mix well.

Serve: Ladle a generous portion of creamy polenta onto each plate. Top with the tender Barolo-braised lamb and a spoonful of the rich sauce. Garnish with a sprinkle of the fresh rosemary gremolata before serving immediately.