Slow-Cooked Lamb Ragu with Creamy Parmesan Polenta

Name: Slow-Cooked Lamb Ragu with Creamy Parmesan Polenta
Prep time: 10 min
Cook time: 150 min
Total time: 160 min
Ingredients: 500 g lamb shoulder cut into chunks; 1.5 tbsp olive oil; 2 sticks celery sticks, finely chopped; 2 units carrots, finely chopped; 1 unit large onion, finely chopped; 3 clove garlic, crushed or chopped; 2 units bay leaves; 1 tbsp Italian seasoning or mixed herbs; 1 tbsp tomato puree; 2 cans chopped tomatoes; 240 ml red or white wine; 750 ml lamb stock; 600 ml milk; 150 g polenta or coarse cornmeal; 50 g parmesan grated, plus extra to serve; 50 g butter cut into chunks

Indulge in a rich, melt-in-your-mouth lamb ragu simmered to perfection in a savory red wine and tomato sauce. Served over a bed of velvety, parmesan-infused polenta, this comforting Italian-style meal is the ultimate weekend dinner.

Servings---

Prep Time10 Mins

Cook Time150 Mins

Difficulty

Intermediate

Ingredients

lamb shoulder cut into chunks
500 g
olive oil
1.5 tbsp
celery sticks, finely chopped
2 sticks
carrots, finely chopped
2 units
large onion, finely chopped
1 unit
garlic, crushed or chopped
3 clove
bay leaves
2 units
Italian seasoning or mixed herbs
1 tbsp
tomato puree
1 tbsp
chopped tomatoes
2 cans
red or white wine
240 ml
lamb stock
750 ml
milk
600 ml
polenta or coarse cornmeal
150 g
parmesan grated, plus extra to serve
50 g
butter cut into chunks
50 g

Step-by-Step Instructions

Heat 1 tablespoon of olive oil in a large, lidded saucepan over medium heat. Add the lamb chunks and brown them thoroughly on all sides. Once browned, remove the lamb from the pan and set aside.

Add the remaining half tablespoon of oil to the same pan and reduce the heat to low. Stir in the finely chopped celery, carrots, onion, and Italian seasoning. Cover with a lid and cook for 8-10 minutes, stirring occasionally, until the vegetables are soft but not browned.

Stir in the crushed garlic and bay leaves, cooking for 1 minute until fragrant. Mix in the tomato purée and chopped tomatoes. Use a splash of water to swill out the tomato cans and add that to the pan as well.

Pour in the wine, lamb stock, and return the browned lamb to the pan. Season generously with salt and black pepper. Bring the mixture to a gentle simmer, cover, and cook for 1 hour.