Lamb Shoulder With Polenta And Beans

• 2 cups fresh basil leaves
• 2 tablespoons olive oil
• 1 3-pound boneless lamb shoulder roast, tied (a butcher can do this)
• Kosher salt, freshly ground pepper
• 4 sprigs thyme
• 1 small shallot, finely chopped
• 1 garlic clove, finely grated
• 1 cup coarse polenta
• 1 cup heavy cream
• 3 cups (or more) low-sodium chicken broth
• Kosher salt, freshly ground pepper
• 1/3 cup sugar
• 1/3 cup unseasoned rice vinegar
• 1/2 teaspoon hot chili paste (such as sambal oelek)
• 1 teaspoon kosher salt plus more
• 2 leeks, white and pale-green parts only, halved lengthwise, sliced crosswise 1/4" thick, divided
• 3 ounces thick-cut bacon, sliced crosswise 1/4" thick
• 1 14-ounce can cannellini beans, rinsed
• Freshly ground black pepper
• 3/4 cup fresh flat-leaf parsley leaves
• 1/2 cup fresh cilantro leaves with tender stems

1. Preheat oven to 325u0b0F. Blend basil and oil in a food processor until smooth. Place lamb in a roasting pan. Season generously with salt and pepper and rub basil puree all over. Cover with foil, and cook until fork-tender, 3-3 1/2 hours. Increase oven temperature to 500u0b0F. Remove foil and roast lamb until golden brown, 10-15 minutes. Let rest 30 minutes. Pour pan juices into a measuring cup and skim; set jus aside.
2. Reduce oven temperature to 325u0b0F. Mix thyme, shallot, garlic, polenta, cream, and 3 cups broth in a 13x9x2" baking dish; season with salt and pepper. Cover with foil and bake, without stirring, until polenta is softened and liquid is almost completely absorbed, 60-75 minutes. Thin polenta with more broth, if needed.
3. Bring sugar, vinegar, chili paste, 1 teaspoon salt, and 1/3 cup water to a boil in a small saucepan. Add half of leeks, reduce heat, and simmer until soft, 8-10 minutes. Drain; set leeks aside.
4. Wipe out saucepan. Cook bacon over medium heat until fat renders and bacon is crisp, about 5 minutes; transfer to a paper towel-lined plate. Add remaining uncooked leeks to saucepan and cook, stirring often, until soft, 8-10 minutes. Add beans, bacon, and reserved boiled leeks and cook until heated through, about 3 minutes; season with salt and pepper.
5. Untie lamb and thinly slice. Divide polenta among bowls. Top with lamb, beans, and herbs; drizzle with jus.

fresh basil, olive oil, lamb shoulder roast, kosher salt, thyme, shallot, garlic, coarse polenta, heavy cream, chicken broth, kosher salt, sugar, rice vinegar, hot chili paste, kosher salt, leeks, bacon, cannellini beans, freshly ground black pepper, parsley, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/lamb-shoulder-with-polenta-and-beans-51187040 (may not work)