Braised Leg Of Lamb With Stewed Apples And Polenta

As soon as September 1st hits, I switch immediately into fall mode. Sweaters are taken out of drawers, gourds stake out a place on my dining room table, and, suddenly, all the meat I cook comes out braised. There are few things as indulgent, pleasing, and comforting as meat that's been left to cook over low heat for multiple hours until it reduces into glorious, shredded, tender goodness, and this recipe is no exception. The classic autumnal fruit, apples, are employed here in a quasi-savory context, accompanying the lamb as a chunky sauce of sorts. Hard cider, meanwhile, is used as a braising liquid to impart the lamb with that extra apple-y flavor. All in all, it's warming, satisfying, and should take you through the rest of fall and winter. Click here to see the 8 Ways to Use Apple Other Than Pie story.