Lamb Ragu with Cheesy Polenta

-Serves 4-5

It's hearty, it's wholesome, it's the ultimate comfort food - it's my slow-cooked lamb Ragu with creamy polenta. Yes, it takes time to make but the recipe is so simple and the result so incredibly delicious that you will go back to making this spectacular combination over and over again. And if you've never had polenta before, this dish will have you hooked. Enjoy the recipe!

Ingredients for Lamb Ragu with Cheesy Polenta

Lamb Ragu
650g lamb shoulder, excess fat trimmed and cut into 1-inch cubes (or lamb mince) - I bought butterflied lamb from THE MEAT CLUB and minced it myself

1 tablespoon Papa’s Grove extra-virgin olive oil
1 medium onion, finely chopped
1 large carrot, finely diced
1 stalk celery, finely diced
6 cloves garlic, minced
1/2 teaspoon red pepper flakes, or to taste
2 tablespoons tomato paste
1 cup good quality red wine
1 cup low-sodium beef or chicken stock
2X400g cans Italian whole tomatoes with juice
2 bay leaves
1 sprig fresh rosemary
8–10 sprigs fresh thyme
1.5 teaspoon salt
freshly ground black pepper, to season
polenta or gnocchi or pasta of choice

Polenta
1 1/2 tablespoons PAPA’S GROVE extra-virgin olive oil
1/2 small onion, chopped
2 cloves garlic, finely chopped
8 cups chicken stock, vegetable stock or water
2 cups medium ground cornmeal (I use Bob’s red mill)
55g unsalted butter
2/3 cup of shredded parmesan cheese
sea salt and freshly cracked pepper, to taste
grated parmesan, for garnish
Italian parsley, for garnish

Recipe

To make Lamb Ragu:

Heat oil in a heavy base saucepan on medium flame. Add the onion, carrots and celery, and a generous sprinkle of salt. Cook for about 10 minutes stirring occasionally, until vegetables are soft and slightly brown. Add in the garlic, and red pepper flakes, and cook for about a minute until fragrant. Next, add lamb and cook for a few minutes until no longer pink. Stir in the tomato paste, and let it caramelize for 1-2 minutes.
Slowly pour the red wine and using a wooden spoon scrape up any browned bits at the bottom of the pot – deglazing the pan gets even more flavor in! Let the red wine reduce by about half (this takes about 1-2 minutes), then pour in the stock.
Crush whole Italian tomatoes using your hands and add them in to the saucepan along with salt, pepper, rosemary, thyme and bay leaves. Bring to the boil, cover, reduce heat to low, and cook for about 2 hours or until lamb is very tender.

To make Polenta:

Heat a saucepan on medium flame, add in the olive oil, onions, and garlic, and cook for 5-7 minutes until lightly browned.
Pour in the stock and bring to the boil. Taste stock and season generously with salt.
Once boiling pour in the cornmeal while whisking continuously to ensure there are no clumps. Continue cooking on low-medium heat for about 15-20 minutes, whisking occasionally. Taste polenta, by this time it should be no longer crunchy.
Finish off by stirring in butter, parmesan cheese, more salt and pepper if necessary; stir until completely combined. Cook for another 2-3 minutes over low heat.
Serve hot polenta topped with lamb ragu garnished with grated Parmesan and parsley.