Ingredients:
- 3 lb. lamb shoulder cut into 1-inch cubes
- 1 clove of garlic, sliced
- 1 bay leaf
- 2 cups dry white wine
- 4 cups of meat stock
- Coarse salt and pepper to taste
Preparation:
Time: 2 1/2 hours
Yield: 4 SERVINGS
- Heat the olive oil in a Dutch oven.
- Brown the meat Work in batches. Do not crowd the pan. You want a good sear and no moisture to accumulate.
- Put all the meat back in the pot with the garlic and the bay leaf. Let it all heat up for a few minutes.
- Pour over the wine and let it boil up, then add the stock.
- Bring it to a boil, cover and drop the heat to low. Simmer for 2 hours until the liquid has reduced.
- Salt and pepper to taste.
- 2 or 3 minutes before completing cooking, stir in the truffle sauce.
- Serve over polenta with an additional dollop of Tartufata.
