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1
Season lamb pieces with salt and pepper.
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2
In a heavy-bottomed Dutch oven, heat olive oil over medium heat.
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3
Add lamb pieces 5 to 6 at a time and brown on all sides.
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4
Remove and repeat for all lamb.
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5
When lamb is cooked, add onions and smoked pancetta and cook until onion is softened and starting to brown, about 9 to 11 minutes.
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6
Add rosemary, thyme, caraway and fennel and stir to blend.
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7
Add wine, tomato paste, chicken stock and tomato sauce and bring to a boil.
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8
Add lamb and juices on plate and return to boil.
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9
Lower heat, cover and simmer 1 hour, or until meat is tender.
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10
Remove cover, check seasoning and serve with soft polenta
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11
Saute the onion and garlic in the olive oil over medium heat until translucent, but not brown (about 10 minutes).
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12
Add the thyme and carrot and cook 5 minutes more.
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13
Add the tomatoes.
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14
Bring to a boil, lower the heat to just bubbling, stirring occasionally for 30 minutes.
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15
Season with salt to taste.
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16
Serve immediately, or set aside for further use.
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17
The sauce may be refrigerated for up to one week or frozen for up to 6 months.
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18
In a 4quart saucepan, place cool water over high heat and bring water to a boil.
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19
Season with salt and pepper.
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20
Add polenta in a thin stream, whisking constantly.
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21
When all polenta is in, pull pot to front of burner, remove whisk, and start stirring with a wooden spoon.
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22
4 servings
