Albanian-inspired Verzata with Herbed Lamb and Creamy Polenta

Ingredients

• 1.5 kg (3.3 lbs) lamb shoulder, bone-in 1.5 kg (3.3 lbs) lamb shoulder, bone-in
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped 2 tablespoons fresh thyme, chopped
• 1 tablespoon paprika 1 tablespoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon black pepper 1 teaspoon black pepper
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 1 cup (235ml) red wine 1 cup (235ml) red wine
• 1 cup (185g) polenta 1 cup (185g) polenta
• 4 cups (940ml) water 4 cups (940ml) water
• 1 cup (240ml) milk 1 cup (240ml) milk
• 1/2 cup (115g) butter 1/2 cup (115g) butter
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 25g (Saturated Fat: 10g)
• Carbohydrates: 20g (Sugar: 3g)
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the minced garlic, chopped rosemary, chopped thyme, paprika, salt, black pepper, and olive oil to make a marinade.
2. 2.
   Rub the marinade all over the lamb shoulder, ensuring it is evenly coated. Let it marinate in the refrigerator for at least 2 hours, or overnight for best results.
3. 3.
   Preheat the oven to 160°C (320°F).
4. 4.
   Heat a large oven-safe pot or Dutch oven over medium-high heat. Add the lamb shoulder and sear it on all sides until browned. Remove the lamb from the pot and set aside.
5. 5.
   In the same pot, add the chopped onion, diced carrots, and diced celery. Sauté until the vegetables are softened and lightly browned.
6. 6.
   Return the lamb shoulder to the pot and add the chicken broth and red wine. Bring to a simmer.
7. 7.
   Cover the pot with a lid and transfer it to the preheated oven. Cook for 3-4 hours, or until the lamb is tender and easily falls off the bone.
8. 8.
   While the lamb is cooking, prepare the creamy polenta. In a large saucepan, bring the water to a boil. Gradually whisk in the polenta, stirring constantly to prevent lumps from forming.
9. 9.
   Reduce the heat to low and simmer the polenta for about 20 minutes, or until it thickens and becomes creamy. Stir in the milk and butter, and season with salt and pepper to taste.
10. 10.
    Once the lamb is cooked, remove it from the pot and shred the meat using two forks. Discard any bones and excess fat.
11. 11.
    Serve the shredded lamb over a bed of creamy polenta, garnished with fresh herbs if desired.

Treat your ingredients with care...

• Lamb shoulder — For the best results, choose a lamb shoulder with good marbling, as it will result in a more tender and flavorful dish.
• Polenta — Stir the polenta constantly while cooking to prevent it from sticking to the bottom of the pan and forming lumps.
• Fresh herbs — Use fresh rosemary and thyme for the marinade and garnish to enhance the flavors of the dish.

Tips & Tricks

• For a more intense flavor, marinate the lamb overnight.
• If you prefer a thicker polenta, reduce the amount of water used.
• Add a splash of lemon juice to the lamb marinade for a tangy twist.
• Serve the Verzata with a side of sautéed greens for a complete meal.
• Leftover Verzata can be stored in the refrigerator for up to 3 days and reheated for future meals.

Serving advice

Serve the Verzata with a sprinkle of fresh herbs, such as parsley or mint, to add a pop of color and freshness to the dish.

Presentation advice

Present the Verzata by arranging the shredded lamb over a creamy bed of polenta on individual plates. Garnish with a sprig of fresh rosemary or thyme for an elegant touch.