Lamb Shoulder With Polenta And Beans

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   ["Preheat oven to 325u00b0F. Blend basil and oil in a food processor until smooth. Place lamb in a roasting pan. Season generously with salt and pepper and rub basil puree all over. Cover with foil, and cook until fork-tender, 3-3 1/2 hours. Increase oven temperature to 500u00b0F. Remove foil and roast lamb until golden brown, 10-15 minutes. Let rest 30 minutes. Pour pan juices into a measuring cup and skim; set jus aside.", "Reduce oven temperature to 325u00b0F. Mix thyme, shallot, garlic, polenta, cream, and 3 cups broth in a 13x9x2"" baking dish; season with salt and pepper. Cover with foil and bake, without stirring, until polenta is softened and liquid is almost completely absorbed, 60-75 minutes. Thin polenta with more broth, if needed.", "Bring sugar, vinegar, chili paste, 1 teaspoon salt, and 1/3 cup water to a boil in a small saucepan. Add half of leeks, reduce heat, and simmer until soft, 8-10 minutes. Drain; set leeks aside.", "Wipe out saucepan. Cook bacon over medium heat until fat renders and bacon is crisp, about 5 minutes; transfer to a paper towel-lined plate. Add remaining uncooked leeks to saucepan and cook, stirring often, until soft, 8-10 minutes. Add beans, bacon, and reserved boiled leeks and cook until heated through, about 3 minutes; season with salt and pepper.", "Untie lamb and thinly slice. Divide polenta among bowls. Top with lamb, beans, and herbs; drizzle with jus."]

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