Red Wine Braised Lamb Leg with Creamy Parmesan Polenta and Roasted Root Vegetables

Preheat oven to 325°F. Pat the 3.5 lbs boneless lamb leg dry with paper towels and season generously all over with 2 tsp kosher salt and 1 tsp black pepper. Let rest at room temperature for 15 minutes.

Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering. Sear the lamb leg on all sides until deeply browned, about 4-5 minutes per side (12-15 minutes total). Remove lamb and set aside on a plate.

While lamb rests, peel and quarter the 1 large yellow onion. Peel the 3 medium carrots and cut into 2-inch pieces. Cut the 2 celery stalks into 2-inch pieces. Peel the 6 garlic cloves and smash them lightly with the side of a knife.

Reduce heat to medium and add the quartered onion, carrot pieces, and celery pieces to the Dutch oven. Sauté for 5-6 minutes until vegetables begin to soften. Add the smashed garlic cloves and 2 tbsp tomato paste, stirring constantly for 1-2 minutes until tomato paste darkens.

Pour in 2 cups dry red wine, scraping up all the browned bits from the bottom of the pot. Bring to a simmer and cook for 3-4 minutes to reduce slightly. Add 2 cups beef stock, 3 rosemary sprigs, 4 thyme sprigs, and 2 bay leaves.

Return the seared lamb leg to the pot along with any accumulated juices. The liquid should come about halfway up the lamb. Bring to a simmer, then cover with a tight-fitting lid and transfer to the preheated oven. Braise for 2.5 hours until lamb is fork-tender.

While lamb braises, prepare the root vegetables: Peel the 3 medium parsnips and cut into 2-inch pieces. Peel the 2 medium turnips and cut into quarters. Peel the 2 medium red beets and cut into quarters. Keep beets separate to prevent color bleeding.

About 1 hour before lamb is done, arrange the cut parsnips, turnips, and beets on a large baking sheet, keeping beets on one side. Drizzle with 3 tbsp extra virgin olive oil, season with 1 tsp salt and ½ tsp pepper, and toss to coat. Roast in the oven alongside the lamb for 45-50 minutes, turning once halfway through, until caramelized and tender.

When lamb has 30 minutes remaining, begin the polenta: In a large saucepan, combine 3 cups whole milk and 3 cups water. Bring to a gentle boil over medium-high heat. Gradually whisk in 1.5 cups coarse polenta in a steady stream, whisking constantly to prevent lumps.

Reduce heat to low and cook the polenta, stirring frequently with a wooden spoon, for 25-30 minutes until thick and creamy. The polenta should pull away from the sides of the pan. Stir in 4 tbsp unsalted butter and 1 cup grated Parmesan cheese until melted and incorporated. Season with salt to taste. Keep warm.

Remove the braised lamb from oven and transfer to a cutting board. Tent with foil and let rest for 10 minutes. Meanwhile, strain the braising liquid through a fine-mesh sieve into a medium saucepan, pressing on the solids to extract all liquid. Discard solids.

Bring the strained braising liquid to a simmer over medium-high heat and cook for 8-10 minutes until reduced by half and slightly thickened into a sauce. Taste and adjust seasoning with salt and pepper as needed.

Slice the lamb leg against the grain into ½-inch thick slices. Divide the creamy Parmesan polenta among 7 plates, top with sliced lamb, and arrange the roasted root vegetables alongside. Spoon the reduced red wine sauce over the lamb and garnish with 3 tbsp chopped fresh parsley.