Braised Lamb, Veal or Pork with Polenta

(If you don’t eat pork, this also works really well with lamb or veal shanks!)

Grocery shopping from home during Covid-19 is an adventure on the best of days, but as someone occupying a spot in several high risk groups, I am really happy and grateful not to have to suit-up and sally forth to the market. Besides, our local grocer has been surprisingly well-stocked (even if they can’t deliver wine, and active dry yeast cannot be had to love or money.)

Anyway, something interesting always shows up. Yesterday’s surprise was an 8 lb Boston Butt. I had ordered a three-pounder, and had told them not to substitute pork chops, so I’m guessing the mega-size I got was the only one available. I cut out a three pound chunk, and froze the bone-in section for later. The boneless piece is in the Ninja Cooker right now along with some red wine and lots of chopped vegetables; and in about four hours, I’ll have enough Braised Pork Shoulder for several Saturday night dinners.

2 tbsp extra virgin olive-oil
1 tbsp minced garlic
2 cups chopped onion
1 1/2 cups diced celery
1 1/2 cups chopped carrots
8 oz. mushrooms, quartered
3 lb. pork shoulder or picnic roast
1/2 cup dry red wine
1 1/2 cups fire-roasted canned diced tomatoes with juices
1 tbsp dried herbes de provence mix
1 tsp salt
1/4 tsp dried red pepper flakes

1. Sauté the chopped vegetables in the olive oil until translucent. I use a Ninja multi-cooker, or a heavy, stove-top-to-oven covered casserole.