Braised Leg Of Lamb With Stewed Apples And Polenta

As soon as September 1st hits, I switch immediately into Fall mode. The sweaters are taken out of the drawers, the 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, sensorily-pleasing, and comforting as meat that's been left to cook over low heat for multiple hours until it reduces into glorious, shredded, melting goodness, and this recipe is no exception. The classic autumnal fruit, apples are here employed 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.