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Lamb stew with polenta
Fruit and vegetables
2
carrots
, cut into lozenges (see Recipe Tip)
2
celery
sticks, each cut into 4
1 head
garlic
, cut in half
1 sprig
rosemary
4 tbsp chopped flatleaf
parsley
4 tbsp chopped
tarragon
2 banana
shallots
, finely chopped
Tins, packets and jars
1 litre/1¾ pint
chicken stock
1 tbsp drained
capers
, chopped
1 tbsp chopped
anchovies
1 tsp
Dijon mustard
125g/4½oz
polenta
Cooking ingredients
dash
oil
2 heaped tsp
tomato purée
salt and freshly ground
black pepper
1 tbsp
red wine vinegar
2 tbsp
olive oil
Dairy, eggs and chilled
300ml/10fl oz
milk
100g/3½oz
butter
200g/7oz
parmesan
Meat, fish and poultry
2
lamb neck
fillets, cut in half (leaving the fat on)
Other
375ml/13fl oz
white wine
Back to recipe
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