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Twelve-hour Indian-spiced lamb shoulder with saffron pilaf

As the name indicates, this dish requires planning ahead. That said, the long cooking time is offset by simple preparation, with melt-in-the-mouth textures and deep flavours the pay-offs. Start this recipe two days ahead to marinate and roast the lamb.

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Wine-braised veal shoulder with Gorgonzola polenta


Braised meat and soft polenta is northern Italian comfort food, ideal for lunch on a rainy day. Instant polenta is pre-cooked dehydrated polenta and, although quicker to cook, is nothing like polenta made from lovingly stirred raw cornmeal.

You'll need

50 ml olive oil 2 onions, thinly sliced 3 garlic cloves, thinly sliced 6 anchovy fillets 650 gm veal shoulder, cut into 4cm piece 1 tbsp tomato paste 400 ml dry Italian red wine   Gorgonzola polenta 800 ml milk 300 gm coarse yellow polenta 250 ml (1 cup) pouring cream 160 gm (2 cups) finely grated parmesan 150 gm Gorgonzola, coarsely crumbled, plus extra to serve 60 gm unsalted butter, coarsely chopped

Method

  • 01
  • Preheat oven to 150C. Heat oil in a large casserole over medium heat, add onion and garlic and sauté until tender (5-6 minutes). Add anchovies and sauté until dissolved (1-2 minutes). Add veal and tomato paste, stir to combine, then add wine and bring to the simmer. Cover with a lid and cook in oven until meat is very tender (1¼-1½ hours).
  • 02
  • Meanwhile, for Gorgonzola polenta, bring milk and 800ml water to the boil in a large saucepan, season generously to taste and slowly add polenta in a thin stream, whisking continuously. Reduce heat to low and stir continuously with a wooden spoon until smooth and creamy (20-30 minutes), then stir through cream, parmesan, Gorgonzola and butter. Serve hot, topped with extra Gorgonzola, with veal shoulder.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Rich red Amarone.

Featured in

May 2010

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