Braised Birria Style Lamb with Crispy Polenta | Aussie Beef & Lamb | Food Service | North America

Ingredients

• As needed olive oil
• 2 oz arbol peppers, sliced
• 5 oz cascabel peppers, sliced
• 5 oz pasilla peppers, sliced
• 1 ea onion, cut into fourths
• 8 ea garlic cloves
• 5 lb boneless Australian leg of lamb, cut in 8-oz portions
• 1 ea onion, diced
• 1 ea carrot, diced
• 2 ea celery stalks, diced
• 5 ea bay leaves
• 2 ea cinnamon sticks
• 1 tsp nutmeg
• 2 tbsp dried oregano
• 5 ea thyme stems
• 4 c water
• 1 c polenta
• As needed black pepper
• 1 tbsp Parmesan
• 1 green bell pepper, small dice
• 1 red bell pepper, small dice
• 1 jalapeno, small dice
• 1 c red wine vinegar
• 1 c water
• 1 tsp dried oregano
• 1 ea onion, slivered
• As needed kosher salt
• As needed radishes, thinly sliced
• As needed cilantro leaves