Parmesan braised Australian boneless lamb leg on polenta
2 pounds boneless Australian Lamb Leg, cut into large pieces, excess fat trimmed
2 C parmesan cheese, grated
2 bay leaves
1 large carrot, chopped
1 large celery stalk, chopped
½ C tomato paste
1 large yellow onion, diced
1 head of garlic, peeled and minced
2 C white wine
2 C finely milled yellow polenta
2 ¼ C whole milk
2 C water
¼ C extra virgin olive oil
1 Tbsp kosher salt
½ Tbsp fresh ground black pepper
¼ bunch scallions, sliced thin
For the lamb:
In an Instant Pot on SAUTE function, brown the lamb on all sides and remove.
Next, add the carrots, celery and onion into the hot Insta Pot with the lamb bits.
Once veggies begin to brown, add the tomato paste. Stir this mixture rapidly with the tomato paste, taking this mix to the point of burning and then pour in the white wine.
Add bay leaves, half of the parmesan and the lamb back into the Insta Pot and cover. Turn to STEW function for 30 minutes.
Once tender, remove all the meat, shred and place in a medium container. Strain some of braising juices over the meat and let cool for about 15 minutes before serving. Season with salt to taste. Reserve the remaining braising liquid.
For the polenta:
In the empty Instant Pot, add milk, water, polenta and salt. While continually stirring, cook on SAUTE setting for 10 minutes.
Once the polenta is cooked, stir in the olive oil, black pepper and one cup of parmesan.
On a large plate, put a about ½ cup of polenta in the center and make a crater for the lamb to sit in. Add the lamb along with some of its juices. Garnish with the parmesan cheese and sliced scallion.