Braised Lamb Steak with Vegetables and Polenta

Season the stilts with salt and pepper. Sear them in a roasting pan with sunflower oil. Then take them out again.

Sauté onion, carrots, celery, bacon, garlic in the drippings, add thyme and bay leaf, deglaze with red wine and pour in lamb stock.

Return stilton to the pot, season with salt and pepper. Cover with a lid and braise in the oven at 220 °C top/bottom heat for 60 minutes.

For the vegetables, add the melanzani, mushrooms as well as shallots and braise again for 30 minutes at 200 °C. Carefully lift the meat and vegetables out of the juice, allow it to reduce and thicken with cornstarch if necessary. Return the meat and vegetables to the sauce.

For the polenta, bring the stock to a boil in a saucepan, pour in the cornmeal, season with salt, pepper and nutmeg and simmer, stirring constantly. Stir in butter and cheese.

Empty onto a baking sheet with parchment paper, smooth and chill in the refrigerator. Cut into lozenges or triangles and fry in a non-stick pan until golden.

Cut mint into fine strips.

Serve the stilton with the vegetables in a deep dish and sprinkle the crispy polenta with the mint and serve separately.

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