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

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