Slow-Braised Lamb Shoulder with Red Wine, Pearl Onions, and Creamy Polenta

Pat dry the 2.5 lbs lamb shoulder with paper towels and season generously with salt and pepper on all sides.

Heat 2 TBSP olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.

Once oil is hot, carefully place the lamb shoulder in the pot and sear for 4-5 minutes per side until a deep golden-brown crust forms. Work in batches if needed to avoid overcrowding. Remove lamb and set aside on a plate.

Reduce heat to medium and add 2 TBSP flour to the pot, stirring constantly for 1-2 minutes to create a roux and coat the bottom of the pot.

Add 2 TBSP tomato paste and stir for 1 minute to caramelize slightly.

Peel and mince 4 garlic cloves and add to the pot, stirring for 30 seconds until fragrant.

Pour in 1.5 cups red wine, scraping the bottom of the pot with a wooden spoon to deglaze and release all browned bits (fond) for 2-3 minutes.

Add 2 cups beef broth, 4 sprigs fresh thyme, and 1 bay leaf to the pot.

Return the seared lamb shoulder to the pot, nestling it into the liquid. Bring to a simmer, then cover with a lid and reduce heat to low.

Braise the lamb for 2 hours, turning it every 30 minutes to ensure even cooking and flavor absorption.

While the lamb braises, prepare the pearl onions: bring a small pot of water to boil, add the 1 lb pearl onions (unpeeled), and boil for 3 minutes. Drain and cool slightly, then peel away the papery skin and trim the root end.

Peel and cut 3 medium carrots into 2-inch pieces on the bias.

After 2 hours of braising, add the peeled pearl onions and carrot pieces to the pot with the lamb. Continue braising, covered, for another 30 minutes until the vegetables are tender and the lamb is fall-apart tender.

Remove the pot from heat. Carefully remove the lamb shoulder and vegetables with a slotted spoon and set aside on a serving platter. Tent loosely with foil to keep warm.

Strain the braising liquid through a fine-mesh sieve into a saucepan, discarding the thyme sprigs and bay leaf. Skim any excess fat from the surface with a spoon or use a fat separator if available. You should have approximately 1.5 cups of liquid.

Place the saucepan over medium heat and simmer the braising liquid for 3-4 minutes to concentrate the flavors slightly.

While the sauce simmers, prepare the creamy polenta: in a separate heavy-bottomed pot, bring 3.5 cups whole milk to a gentle simmer over medium heat, stirring occasionally to prevent scorching.

Once the milk is simmering, slowly pour in 1 cup polenta in a thin stream while whisking constantly to prevent lumps from forming. This should take about 2-3 minutes.

Reduce heat to medium-low and stir the polenta frequently with a wooden spoon for 20-25 minutes, scraping the bottom and sides regularly to prevent sticking and burning. The polenta should be creamy and pull away from the sides of the pot.

When the polenta is creamy and cooked through, stir in 3 TBSP butter and 0.5 cup grated parmesan cheese until fully incorporated and smooth.

Taste the polenta and adjust seasoning with salt and pepper as needed.

Taste the braising liquid and adjust seasoning with salt and pepper.

To serve, spoon the creamy polenta into the center of each of 4 serving bowls.

Top each portion with a portion of the braised lamb shoulder and distribute the pearl onions and carrots around the polenta.

Spoon the warm braising liquid over the lamb and vegetables, ensuring each bowl receives some of the rich sauce.