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Lamb Ragù with Creamy Polenta

Lamb Ragù with Creamy Polenta


1kg diced lamb shoulder

2 x 400g tin diced tomatoes

2 carrots, roughly chopped

2 celery stalks, roughly chopped

1 onion, roughly chopped

4 cloves garlic, roughly chopped

2 tbsp tomato paste

1/2 cup red wine

1/4 cup olive oil

handful of fresh rosemary & thyme bound together

salt & pepper to season

1 cup polenta

50g butter

1 cup grated parmesan cheese

100 fontina cheese, diced

4 cups of water


Season lamb with salt & pepper. Add garlic, onion & olive oil into a medium saucepan & cook on a low heat for 5 minutes.

Add carrot & celery and cook for 5-7 minutes, until they start to soften. Add the lamb and cook, stirring occasionally, until the meat is slightly browned, Add the red wine and simmer until evaporated.

Stir in tomato paste, diced tomatoes & season with salt, pepper & fresh herbs. Cover with a lid & simmer for 1 1/2 - 2 hours on low heat, stirring occasionally.

Bring the water to the boil in a large heavy-based saucepan over high heat. Gradually add the polenta in a thin steady stream, whisking constantly until all the polenta is incorporated into the water.

Reduce heat to low & simmer, stirring constantly with a wooden spoon, for 15-20 minutes or until the mixture thickens & the polenta is soft.

Remove from heat. Add the parmesan, fontina & butter, & stir until well combined. Taste and season with salt and pepper. Serve immediately.

Serve polenta on a large wooden board topped with lamb ragu.