Lamb Neck Stew with Polenta | Saveur
This stew is from Bari, a coastal town in southeastern Italy, where lamb is a staple.
Ingredients
- 2 medium yellow onions, peeled, and finely chopped
- 6 cloves garlic, peeled, and finely chopped
- 2 Tbsp. extra-virgin olive oil
- 6 lb. lambs' necks, in pieces
- 2 28-oz. cans whole tomatoes
- 3 bay leaves
- Salt and freshly ground black pepper
- 1 <sup>2</sup>⁄<sub>3</sub> cups yellow cornmeal
- 3 lb. fresh green beans, trimmed and blanched
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