Slow-Cooked Lamb Ragu with Creamy Polenta |
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-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! |
Ingredients for Lamb Ragu with Cheesy PolentaLamb 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:
To make Polenta:
Topping Ideas for Polenta: Polenta is a versatile base that pairs well with a variety of toppings. Here are some ideas to try:
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