Season’s End Lamb Ossobuco with Wild Mushroom Polenta
May is a strange month for weather, and correspondingly for food. When the temperature swings fifty degrees in a week, it’s hard to know what to cook. During a cold, rainy snap we had a few weeks ago, I decided to make one of my favorite winter dishes as sort of a farewell salute to gray skies. This is more of a personal interpretation than a traditional ossobuco, but these flavors are so kick-ass that you won’t want to quibble over technicalities.