Warm up with this hearty brasato di agnello con polenta (braised leg of lamb on a bed of polenta).
- Leg of lamb
- ½ an onion
- a few garlic cloves
- white wine
- olive oil
Cut the vegetables and the meat
Cook the veggies and meat until softened and add white wine. Cook slowly for 2 hours until the meat falls off the bone.
Serve on a bed of polenta and enjoy!