Braised Lamb w Parmesan Polenta and Cumquat Gremolata

My own recipe

Ingredients

carrots, chopped
one onion, roughly chopped
tomato paste
lamb
rosemary
thyme
garlic, unpeeled whole
tomatoes, roughly chopped
chicken stock
white wine
olive oil
sea salt and black pepper

For the Polenta

water
polenta
butter
Parmesan

For the Gremolata

two cumquats, peel finely chopped, juice squeezed
squeeze of orange juice
small garlic clove, finely chopped
flat leaf parsley, finely chopped
olive oil

Method

Salt and pepper the lamb and fry until browned. Heat olive oil and fry carrots and onion for 10 minutes then add tomato paste and cook for a couple more minutes. Add the lamb to the carrot mix and deglaze the pan with the wine and pour in with the carrots. Add all the other ingredients, top with water and simmer until the meat is falling off the bone.

Put water and polenta in a saucepan and stir until thick and cooked then add a knob of butter and some finely grated Parmesan.

Add all the gremolata ingredients together and stir well.