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Lamb ragu with parmesan polenta in two bowls

Lamb ragu

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy

Cook our lamb ragu low and slow for tender meat and a beautifully thick sauce. It’s delicious served with polenta, pasta or potatoes

  • Freezable
Nutrition: Per serving (6)
NutrientUnit
kcal604
fat32g
saturates15g
carbs33g
sugars14g
fibre4g
protein37g
salt1.4g
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Ingredients

  • 1½ tbsp olive oil
  • 500g lamb shoulder, cut into chunks
  • 2 celery sticks, finely chopped
  • 2 carrots, finely chopped
  • 1 large onion, finely chopped
  • 1 tbsp Italian seasoning or mixed herbs
  • 3 garlic cloves, crushed or chopped
  • 2 bay leaves
  • 1 tbsp tomato purée
  • 2 x 400g cans chopped tomatoes
  • 240ml red or white wine
  • 1 litre lamb stock

For the polenta

  • 600ml milk
  • 150g polenta or coarse cornmeal
  • 50g parmesan, grated, plus extra to serve
  • 50g butter, cut into chunks

Method

  • STEP 1

    In a large, lidded saucepan, heat 1 tbsp of the olive oil over a medium heat and brown the lamb all over. Remove from the pan and set aside. Add the remaining oil to the pan, reduce the heat to low and tip in the celery, carrot, onion and Italian seasoning. Mix well, then put the lid on and cook for 8-10 mins, stirring occasionally until the veg is soft but not golden. Add the garlic and bay leaves, stir, then cook for 1 min. Mix in the tomato purée and the chopped tomatoes (swill out the cans with a little water and add that as well), then the wine and lamb stock. Season well with salt and black pepper. Put the lid back on, bring to a gentle simmer and cook for 1 hr. Remove the lid and simmer gently for the final hour. At this point, you can leave to cool before chilling. Will keep chilled for three days or frozen for up to three months. Defrost fully in the fridge overnight and heat through in a pan until piping hot before serving.

  • STEP 2

    To make the polenta, pour the milk into a saucepan with 300ml water and bring to a simmer over a medium heat. Tip in the polenta or cornmeal with 1 tsp each salt and ground black pepper. Cook for 3-4 mins, whisking or stirring constantly until the polenta has thickened. Stir in the parmesan and butter, and mix again until the butter has melted and the polenta is smooth. Spoon onto plates or bowls, then top with the lamb ragu. Grate over extra parmesan, if you like.

Recipe from Good Food magazine, October 2022

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