Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        lamb shoulder meat -- cut 2" by 1" cubes
   4      tablespoons   olive oil
   1      medium        onion -- sliced 1/4" thick
   4      ounces        smoked pancetta -- cut into 1/4" cubes
   1      tablespoon    chopped fresh rosemary leaves
   1                    thyme sprig
     1/2  teaspoon      caraway seeds
     1/2  teaspoon      fennel seeds
     3/4  cup           dry white wine
   3      tablespoons   tomato paste
   1      cup           chicken stock
     1/2  cup           basic tomato sauce -- see * note
                        === soft polenta ===
   4      cups          water
   1      cup           polenta

Preparation:

* Note: See the "Basic Tomato Sauce" recipe which is included in this collection. Season lamb pieces with salt and pepper. In a heavy-bottomed Dutch oven, heat olive oil over medium heat. Add lamb pieces 5 to 6 at a time and brown on all sides. Remove and repeat for all lamb. When lamb is cooked, add onions and smoked pancetta and cook until onion is softened and starting to brown, about 9 to 11 minutes. Add rosemary, thyme, caraway and fennel and stir to blend. Add wine, tomato paste, chicken stock and tomato sauce and bring to a boil. Add lamb and juices on plate and return to boil. Lower heat, cover and simmer 1 hour, or until meat is tender. Remove cover, check seasoning and serve with soft polenta. For the polenta, in a 4-quart saucepan, place cool water over high heat and bring water to a boil. Season with salt and pepper. Add polenta in a thin stream, whisking constantly. When all polenta is in, pull pot to front of burner, remove whisk, and start stirring with a wooden spoon. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-1D06)