Can I make this recipe in advance?

Yes, both the ragu and polenta can be made a day ahead. Reheat gently before serving.

How do I store leftovers?

Store in airtight containers in the refrigerator for up to 3 days.

Can I substitute the lamb with another protein?

Yes, beef or pork can be used, though the cook time may vary slightly.

How can I make this dish gluten-free?

Ensure your chicken broth and all other ingredients are labeled gluten-free.

What can I use if I don’t have red wine?

Substitute with beef broth or an extra cup of tomato sauce.

Aromatic Italian Lamb Ragu with Rosemary Polenta

Name: Aromatic Italian Lamb Ragu with Rosemary Polenta
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 4
Cuisine: Main Course
Ingredients: Lamb shoulder; Olive oil; Onion; Garlic cloves; Carrots; Celery stalks; Red wine; Crushed tomatoes; Bay leaf; Salt and pepper; Polenta; Chicken broth; Unsalted butter; Fresh rosemary; Parmesan cheese; Salt

A hearty classic with a fragrant twist

Succulent lamb slowly simmered in rich tomato sauce, served over creamy rosemary-scented polenta.

3 h 20 min
4
Intermediate

Ingredients

For the Lamb Ragu

Lamb shoulder

2 lbs, cut into 1-inch cubes

Olive oil

2 tbsp

Onion

1 large, finely chopped

Garlic cloves

3 cloves, minced

Carrots

2, diced

Celery stalks

2, diced

Red wine

1 cup

Crushed tomatoes

2 cups

Bay leaf

Salt and pepper

To taste

For the Rosemary Polenta

Polenta

1 cup

Chicken broth

4 cups

Unsalted butter

2 tbsp

Fresh rosemary

1 tbsp, chopped

Parmesan cheese

½ cup, grated

Salt

To taste

Preparation

Marinating the Lamb

Season lamb

Season lamb cubes with salt and pepper.

Heat oil

Heat olive oil in a large pot over medium-high heat.

Brown lamb

Brown lamb pieces, then remove from pot and set aside.

Do not rush the browning process; it’s crucial for flavor.

Preparing the Vegetables

Add vegetables

Add onions, garlic, carrots, and celery to the same pot.

Cook vegetables

Cook until softened and fragrant, about 10 minutes.

Deglaze with wine

Pour in red wine and scrape up any browned bits from the bottom of the pot.

Use a wooden spoon to scrape the pot for more flavor.

Cooking Process

Simmer the ragu

Return lamb to the pot, add crushed tomatoes and bay leaf, then simmer on low heat for 2 hours.

Cook the polenta

In a separate saucepan, bring chicken broth to a boil. Stir in polenta and reduce heat.

Finish the polenta

Cook, stirring frequently, until thickened. Stir in butter, rosemary, and Parmesan.

Plating & Serving