1kg diced lamb shoulder
2 x 400g tin diced tomatoes
2 carrots, chopped
2 celery stalks, chopped
1 onion, chopped
4 cloves garlic, chopped
2 tbsp. tomato paste
1/2 cup red wine
1/4 cup olive oil
handful of fresh rosemary & thyme bound together
salt to season
1 cup polenta grain
1 cup grated parmesan cheese + extra for serving
100 fontina cheese, diced
4 cups of water
Dice lamb into large cubes and season with salt & pepper. In a deep saucepan, heat the olive oil and in batches brown the lamb. Remove from the saucepan and set aside.
In the same saucepan, Add carrot and celery and cook for 5-7 minutes, until they start to soften. Add in garlic, onion and cook on a low heat for 5 minutes. Add the lamb back in and increase the heat to high. Pour in the red wine and cook off until all the alcohol has 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.
In a separate saucepan, bring the water to the boil. Gradually pour the polenta in a thin steady stream, whisking constantly until all is incorporated into the water.
Reduce heat to low and simmer, stirring constantly with a wooden spoon, for 15-20 minutes or until the polenta thickens and soft. Remove from heat and add the parmesan, fontina and butter and using a wooden spoon to stir well until combined. Taste and season with salt.
To serve, lay a thick layer of polenta on a large wooden board. Spoon over the lamb ragù in the center of polenta.