Lamb-and-Chestnut Stew
Served with polenta, this stew is flavored with sage, rosemary, and sun-dried cranberries.
Martha Stewart Living, November 2001
Served with polenta, this stew is flavored with sage, rosemary, and sun-dried cranberries.
Stews are best when cooked the day before they are served. Store in the refrigerator, covered, overnight. When ready to serve, place the covered stew over medium-low heat, until hot. Just before the stew is ready, prepare the polenta.