Pomegranate Braised Lamb & Mushroom Ragout with Pumpkin Polenta • St. Francis Winery & Vineyards

Ingredients

• 4 each 1 lb. lamb shanks
• 2 Tablespoons Olive Oil
• Salt
• Pepper
• 3 peeled carrots
• 3 ribs of celery
• 1 each onion cut in quarters
• 6 cloves of garlic
• 4 cups of chicken stock
• 1 cup dry red wine
• 1 1/2 cups pomegranate juice
• 1 each bay leaf
• 1 tablespoon of whole peppercorns
• ¼ cup of olive oil
• ½ cup of finely diced onions
• ½ cup of finely diced carrots
• ½ cup of finely diced celery
• 1 1/2 lbs of wild mushrooms
• ½ cup of tomato paste
• Reserved braising liquid
• Reserved lamb meat
• 3/4 cup of dry polenta
• 2 ¼ cups of chicken stock
• 2 ¼ cups of whole milk
• 1 each 15oz can of pumpkin puree
• ½ cup of mascarpone
• 3 Tablespoons of butter
• ¼ cup of blanched and shocked kale
• ¼ cup of chopped parsley
• ½ teaspoon of minced garlic
• 5 teaspoons of chopped capers
• ½ teaspoon of lemon zest
• ½ teaspoon of lemon juice
• ½ teaspoon of red wine vinegar
• ½ cup of olive oil
• Salt to taste
• ¼ cup of pumpkin seeds
• Pinch of salt
• Pinch of chili powder