Lamb ragu with parmesan polenta in two bowls

Lamb ragu

Name: Lamb ragu
Prep time: 10 min
Cook time: 2 h 30 min
Total time: 2 h 40 min
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; 750ml lamb stock; 600ml milk; 150g polenta or coarse cornmeal; 50g parmesan grated, plus extra to serve; 50g butter cut into chunks

Samuel Goldsmith

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Easy

Prep: 10 mins

Cook: 2 hrs and 30 mins

A star rating of 4.1 out of 5.9 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

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
750ml lamb stock

For the polenta

600ml milk
150g polenta

or coarse cornmeal
50g parmesan

grated, plus extra to serve
50g butter

cut into chunks

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Nutrition: Per serving (6)

kcal604
fat32g
saturates15g
carbs33g
sugars14g
fibre4g
protein37g
salt1.4g

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, browned lamb 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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A star rating of 4.1 out of 5.9 ratings

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