Lamb Ossobuco Casserole with Polenta Crust
The classic Italian ossobuco gets a make over for this Lamb Ossobuco Casserole with Polenta Crust. Chunks of lean, succulent lamb are slow-cooked in a rich sauce and vegetables until tender and saturated with flavor. The casserole has a gremolata sprinkled on the crust at serving.
Servings: 8 Servings
Ingredients
For the Casserole:
- ⅓ cup all-purpose flour
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1-½ pounds of lamb stew meat in 1-inch cubes
- 2 tablespoons olive oil divided
- 1 large onion coarsely chopped
- 2 carrots coarsely chopped
- 1 stalk celery coarsely chopped
- 4 cloves garlic minced or grated
- ½ cup dry white wine
- 1 can (14.5 ounces) crushed tomatoes
- 1 cup beef broth
- 2 sprigs fresh rosemary
For the Polenta Crust:
- 2 cups whole milk
- 2 cups chicken broth or water
- ½ teaspoon salt
- ¼ teaspoon white or black ground pepper
- 1 cup yellow stone-ground cornmeal
- 2 tablespoons butter
- 1 egg lightly beaten
- ¾ cup grated Parmesan cheese
For the Gremolata:
- 2 tablespoons chopped fresh parsley
- 1 tablespoon finely grated lemon rind
Instructions
For the Casserole:
- Preheat the oven to 325°F and grease a 2 quart oven-proof casserole dish.
- In a shallow dish or plate, whisk together the flour, salt and pepper. Dredge the lamb pieces in the flour mixture and place on a plate. Heat 1 tablespoon of oil in a large skillet set over medium-high and sear the lamb pieces,in batches until browned. Remove from the skillet as they brown and place on a paper towel-lined plate.
- Heat the remaining oil in the skillet and cook the onions, carrots, celery and garlic just until the onion is soft.
- Add the wine to the skillet and cook for 1 minute, scraping the bits from the bottom. Stir in the tomatoes and the beef broth. Return the lamb to the skillet and bring to a boil.
- Transfer the mixture to the greased casserole dish, add the rosemary sprigs and cover the dish with foil and bake for 1 hour. Transfer the casserole to your workspace, remove the foil and allow to rest while making the polenta crust.
For the Polenta Crust:
- Adjust the oven temperature to 400°F
- Combine the milk, broth, salt, and pepper in a heavy-bottomed saucepan and bring to a boil. Reduce the heat to a simmer and stir in the cornmeal. Stir continuously with a wire whisk to keep the polenta from clumping.
- Once all of the cornmeal is blended, continue to stir for 2–3 minutes. Reduce the heat and cook for 15-20 minutes, stirring periodically with a wooden spoon.
- Remove from the heat and stir in the butter, egg and cheese.
- Spoon the polenta on the top of the casserole and return the dish to the oven and bake uncovered for 20-25 minutes until lightly browned.
For the Gremolata:
- Combine the chopped parsley and lemon zest together and when the casserole is ready to serve sprinkle the mixture over the crust.
Notes
- Lamb cuts can be from the leg, shank, breast or shoulder. Trim off as much fat and sinew as possible.
- Before adding the polenta mixture to the casserole, spoon off as much of the fat that has rose to the top.
- To make in advance: The casserole can be assembled and baked without the crust, refrigerated overnight then the polenta crust can be mixed and added when ready to bake.
Nutrition
Serving: 1 | Calories: 504kcal | Carbohydrates: 25g | Protein: 47g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 11g | Cholesterol: 169mg | Sodium: 1066mg | Fiber: 2g | Sugar: 5g
