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Slow-Cooked Lamb Ragu with Creamy Polenta

-Serves 4-5
​

Rich, hearty, and irresistibly comforting—my slow-cooked lamb ragu with creamy polenta is the perfect dish for a cozy meal. While it takes time to cook, the recipe itself is beautifully simple, and the result is so incredibly delicious that you’ll find yourself making it again and again. And if you’ve never tried polenta before, this dish will turn you into a fan. Enjoy!

Watch our quick and easy polenta recipe video with tips!
Hearty lamb ragu, polenta, fresh herbs, parmesan

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:
  1. 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.
  2. 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.
  3. 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:
  1. Heat a saucepan on medium flame, add in the olive oil, onions, and garlic, and cook for 5-7 minutes until lightly browned.
  2. Pour in the stock. Lower heat. Taste stock and season generously with salt.
  3. 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.
  4. Turn heat down to very very low. Finish off by stirring in butter, parmesan cheese, more salt and pepper if necessary; stir until completely combined.
  5. Serve hot polenta topped with lamb ragu garnished with grated Parmesan and parsley.

Topping Ideas for Polenta: Polenta is a versatile base that pairs well with a variety of toppings. Here are some ideas to try:
  • Mushroom Ragù – Sautéed mushrooms with garlic, thyme, and a touch of cream.
  •     Braised Short Ribs – Slow-cooked beef short ribs in a rich red wine sauce.
  •     Burrata & Roasted Cherry Tomatoes – Creamy burrata over warm polenta with blistered tomatoes.
  •     Spicy Sausage & Peppers – Italian sausage with sautéed bell peppers and onions.
  •     Grilled Shrimp & Garlic Butter – Juicy shrimp tossed in garlic butter with a squeeze of lemon.
  •     Fried Eggplant & Tomato Sauce – Crispy eggplant slices with a rich, slow-simmered tomato sauce.


For more delicious recipes, check out our upcoming hands-on cooking classes in Downtown Singapore.
​Click here for more details.
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  • COMMUNE KITCHEN
  • COOKING CLASSES
  • TEAM BUILDING
    • Mystery Box Challenge
    • Chocolate-making with Embrace
    • Cocktail-making with Nicke
    • The Art of Plating
    • Sip & Paint with Sarah
    • Blooms & Bubbles with Sarah
    • Go local!
    • Pizza/Pasta Party
    • Team-Building Cooking Class
    • Our Menus
  • PRIVATE COOKING CLASSES
  • KITCHEN RENTAL
  • RECIPES
    • Poultry
    • Beef/Lamb
    • Egg
    • Vegetarian
    • Vegan
    • Seafood
    • Desserts
    • Salads
    • Gluten-Free Recipes
  • CATERING
  • PRODUCTS
  • BLOGS
  • ABOUT US
  • CONTACT US
  • MEDIA
  • Newsletter