Looking for a dish that is full of juicy, melt-in-your-mouth deliciousness? Try making this lamb ragu with creamy polenta! Braised in red wine and slow cooked with aromatic whole spices until fork-tender. Today, I served it over a bed of creamy Parmesan polenta, and yet, mashed potatoes, and steamed rice would also be perfect.
Table of Content
Do you want to impress your dinner guests with a mouth-watering dish? Look no further than a lamb ragu with creamy polenta. The tender, juicy lamb pairs perfectly with the smooth and rich polenta, creating a deliciously comforting meal that will satisfy even the pickiest eaters. But how do you make sure your lamb ragu is as tender and flavorful as possible?
Remember, cooking is all about experimenting, trying new things, and finding what works for you. Don't be afraid to make mistakes and adjust the recipe to your liking. With practice, you'll be able to make the perfect lamb ragu every time.,
Why make this lamb
To ensure you make the best lamb ragu with polenta, you need to know why you should be using this recipe.
- Firstly, this dish is perfect for impressing your guests, whether it be for a dinner party or a special occasion.
- The lamb is incredibly tender and full of flavor, while the creamy polenta adds a comforting, rich texture that will leave everyone feeling satisfied.
- Most of the ingredients are simple pantry staples or easy to find.
- Additionally, this recipe is easily customizable to your own personal tastes, allowing you to experiment with different seasonings, spices, and ingredients to create a unique version of this classic dish.
- So why settle for a mediocre meal when you can create a mouth-watering lamb ragu with polenta that your guests will be talking about for weeks to come?
- You can slow-cook this lamb in the oven, stovetop, or in the slow cooker.
Ingredients and substitutes
- Lamb - Choosing the right cut of lamb can make a huge difference in the overall texture and flavor of your dish. Look for lamb shoulder or leg, which are both tender and flavorful. Avoid lamb chops or other lean cuts, as they can become tough and dry when slow-cooked. If lamb is not your thing, you can substitute it with beef or pork.
- Wine - Adding a splash of red wine to your ragu can bring depth and richness to the dish. But if you don't have any wine on hand, you can substitute it with beef or vegetable broth.
- Polenta - These are very readily available in most supermarkets nowadays. They come in yellow-colored bags and are also called yellow cornmeal. Traditional polenta is made with coarse cornmeal, but you can also use instant polenta for a faster option. If you don't have polenta, you can substitute it with creamy mashed potatoes or rice.
- Red onions - Are sweeter than the regular brown or white so do look for a milder variety. Plus we cook them down for 10 minutes until almost caramelized. This adds sweetness and intense flavor to this dish.
- Dried herbs - Experiment with different herbs and spices to customize your ragu to your liking. Rosemary, thyme, and oregano are all popular choices, but you can also add a pinch of cinnamon or cumin for a unique twist.
- Canned Tomatoes - I do prefer canned tomatoes. They are thicker in consistency and have better color, so the result is a thicker and prettier sauce. Having said that, of course, if you prefer fresh that would work too. A good 2 cups of chopped tomatoes would be a good substitute. The result will differ in texture and taste, but still delicious.
Slow-cooked lamb with polenta
- Coat - Season the lamb pieces with Salt and pepper. Coat well in flour and dust off excess.
Pro tip - Using a sturdy cutting board and chef's knife cut lamb into bitesize pieces (about 2-inches) not too small.
- Sear - Add 2 tablespoon olive oil to a skillet or heavy-bottom sauté pan and brown the meat on all sides for 3 to 5 minutes.
Pro tip - Do not crowd the pan. If necessary do this in batches. Remove and keep warm while you do the next batch. - Sauté - Add the onions, ginger, and garlic to the meat. Then, add the whole spices and herbs followed by chopped dates and figs.
Pro tip - Keep the heat on medium-low to prevent the onions from burning. - Gravy - Add the tomato paste and red wine, followed by the broth or water. Season with salt and pepper. Cover the pot with a tight lid and bring to a boil.
- Stovetop - Continue to cook on low heat for 2 hours stirring occasionally to prevent sticking at the bottom.
Pro tip - Add ¼ to ½ cup of water as necessary to prevent it from burning on the bottom. - Oven - Preheat the oven to 320℉ / 160℃/ Gas Mark 3. Transfer the pot to the oven and braise for 1 ½ to 2 hours until fork tender.
Pro tip - make sure to add water to the pot if necessary to ensure it has water to absorb. - Slow Cooker - Transfer all the contents to the slow cooker or crockpot. Cover and let cook on low for 6 hours or on high for 4 to 5 hours or until the meat is fork-tender.
Pro tip - If you have excess liquid drain the liquid in a saucepan and simmer on medium-high until reduced. Then, add it back to the pan.
Creamy polenta
- Combine - In a deep sauté pan boil the water with salt and pepper. Lower the heat to medium so it's not a rolling boil. Use a wooden spoon and stir the water creating a gentle swirl. Keep stirring and adding the polenta in a gentle stream (this will avoid lumps)
- Simmer - Once all the polenta is in lower the heat to an absolute simmer. Cover and let cook for 30 minutes stirring well every 10 minutes.
- Finish - When cooked it will be thick and creamy. Add the butter and grated Parmesan - stir it in well. Cover and let sit for 10 minutes before you serve.
Pro tip - Polenta thickens further after cooking so don't worry if it appears looser than as shown in the images below.
Tips for lamb ragu
When it comes to making the perfect lamb ragu, there are a few tips to keep in mind to ensure your dish turns out just right.
- First and foremost, be sure to trim the excess fat from the lamb before cooking. This will not only improve the overall healthiness of your dish, but will also prevent your ragu from becoming greasy and unappetizing.
- Another important tip is to cook your lamb low and slow. This will allow the flavors to develop fully and the meat to become incredibly tender. You can achieve this by either cooking on low heat on your stovetop or by using a slow cooker.
- Additionally, don't be afraid to experiment with different herbs and spices to add depth and complexity to your ragu. Rosemary, thyme, and bay leave all pair wonderfully with lamb, while a touch of red pepper flakes can add a bit of heat to your dish.
- By keeping these tips in mind, you'll be sure to create a deliciously tender and flavorful lamb ragu that will leave your guests begging for seconds. And once you've mastered your ragu, it's time to move on to the perfect creamy polenta to pair it with.
Tips for making creamy polenta
To complement the rich flavors of your lamb ragu, creamy polenta is the perfect accompaniment. Here are some tips on how to make it perfectly:
- Use the right ratio of liquid to cornmeal – for creamy polenta, use a ratio of 4 cups of liquid (water or broth) to 1 cup of cornmeal.
- Add the cornmeal gradually – pour the cornmeal into the liquid slowly, whisking constantly to avoid any lumps.
- Keep stirring – polenta needs constant attention to prevent it from sticking to the bottom of the pot. Stir it regularly with a wooden spoon.
- Cook it low and slow – allow the polenta to simmer on low heat for at least 30 minutes to ensure that it cooks through and the flavors meld together.
- Add the finishing touches – once the polenta is cooked, add a knob of butter, a handful of grated parmesan cheese, and some salt and pepper to taste.
Ideas to serve lamb ragu
One of the best things about lamb ragu besides its tenderness and flavor is its versatility. It pairs well with a variety of side dishes and can be served in different ways.
- For a classic approach, spoon the ragu generously over a bed of creamy polenta. Ensure that the polenta has a nice scoopable consistency and a cheesy flavor.
- If you prefer a more rustic style, ladle the ragu over some roasted or mashed potatoes. Their earthy flavor blends perfectly with the hearty lamb ragu and provides a good alternative for those who are not fans of polenta.
- For a more elegant presentation, serve the ragu over buttered egg noodles. The noodles' soft texture and mild flavor make them the perfect complement to the richness of the lamb ragu.
- Alternatively, you can make a delicious sandwich with the lamb ragu. Toast some bread, layer on some arugula, and heap a generous amount of the ragu over the greens. You can also sprinkle some cheese on top before adding the other slice of bread.
Customizing your lamb ragu
With the basic lamb ragu recipe in hand, you can start to customize it to suit your taste preferences.
- Add in some veggies like mushrooms, carrots or spinach for extra flavor and nutrition.
- Try experimenting with different herbs and spices to bring new dimensions to your dish.
- You can also swap out the polenta for pasta or even mashed potatoes.
- The options are endless and the best way to find out what works for you is through testing and experimenting.
More lamb recipes
- Lamb Shanks, Lamb Roast Shoulder Boneless
- Instant Pot Lamb Curry or Indian Dum Lamb Biryani
- Slow Cooker Lamb Curry Recipe or Slow Cooker Lamb Curry Recipe
- Mini Lamb Pot Pies or Lamb Pot Pie with Biscuits
- How to roast leg of lamb
- Lamb Shanks Braised with Red Wine Gravy
- Braised Lamb in Red Wine
- Grilled Lamb Chops or Perfect Lamb Chops with Sauce
- See all 25+ Lamb recipes
This lamb ragu will keep for 3 to 4 days in the refrigerator.
Choosing the right lamb is crucial for a deliciously tender lamb ragu. When selecting lamb, seek out cuts such as shoulder or leg that are well-marbled with fat and have a good amount of connective tissue. These cuts will break down and tenderize during the slow cooking process, resulting in a rich sauce and melt-in-your-mouth meat.
If you have the option, choose grass-fed lamb for a more flavorful and sustainable option. If grass-fed is not available, opt for high-quality grain-fed lamb. When prepping the lamb, take the time to remove any excess fat and trim the meat into evenly sized pieces for even cooking.
With the right lamb and a slow cooking process, your lamb ragu will be a crowd-pleaser. But don't forget the wine! Up next, we'll delve into the importance of choosing the right red wine for your ragu
Choosing the right wine is crucial when it comes to preparing a delicious lamb ragu. The right wine can enhance the flavor of the dish and elevate the overall experience. But, with so many different options available, it can be overwhelming to determine which wine is the right fit.
When pairing wine with lamb ragu, it's important to consider the rich and hearty nature of the dish. A full-bodied red wine with bold flavors and a high tannin content pairs well with the richness of the lamb. A Chianti, Barolo, or Cabernet Sauvignon are popular options that can enhance the flavor of the ragu.
When choosing a wine, also consider the age of the wine. A younger red with a higher acidity can help cut through the richness of the lamb and provide a balance of flavors. However, an aged red with a mellowed tannin content can complement the tender and savory nature of the lamb.
Of course! While lamb is traditional, you can substitute it with beef, pork, or even a combination of meats for a different flavor profile.
No, it's not necessary, but it does add a depth of flavor. If you prefer not to use wine, you can substitute it with beef or vegetable broth.
Cook the polenta for a longer time, and stir in some cream or butter to make it creamier.
Yes, you can make the ragu ahead of time and store it in the refrigerator for up to three days. Reheat it on the stovetop over medium-low heat before serving.
If you don't' fancy polenta, you can try a side of potatoes like mashed potatoes, lemon rosemary roast potatoes, lemon dill potatoes, potato wedges. Rice pilafs and pilaus are perfect with slow-cooked meats such as quick vegetable pilaf or fragrant rice with fruit and nuts. If you looking for a low-carb alternative try cauliflower rice.
Almost any vegetable works great on the side. Try
quick garlic sesame asparagus or garlic Parmesan asparagus, Swiss chard patties, sesame green beans, oven-baked butternut squash, oven-baked carrot sticks
Printable Recipe
Delicious Lamb Ragu with Creamy Polenta
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Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
For the lamb
- 2 lbs (1 kg) Lamb (leg or shoulder meat cut into 2-inch cubes)
- 1 teaspoon Kosher salt
- 1 teaspoon Black pepper powder
- 2 tablespoon All purpose flour
- 3 tablespoon Olive oil
- 1 large Red Spanish onion (finely chopped )
- 3 large Garlic cloves (minced)
- ½ inch Fresh ginger (grated (or ¼ teaspoon ground ginger) )
- 2 leaves Bay leaves
- ½ teaspoon Dried rosemary (or 2 fresh sprigs)
- ½ teaspoon Dried thyme (or 2 fresh sprigs)
- 3 inch Cinnamon stick (1 large or 2 small)
- ½ teaspoon Cinnamon powder
- ½ teaspoon Cumin powder
- ½ teaspoon Sweet or hot paprika
- 2 tablespoon Lemon Juice
- ⅓ cup (6 tablespoon) Tomato paste
- 1½ cup (350 ml) Red wine
- 4 large Medjool dates (chopped )
- 4 Dried apricots (chopped )
- 1½ cup (350 ml) Broth or water
- ¼ cup Parsley (for garnish)
For the Polenta
- 1 cup (160 g) Polenta / yellow cornmeal
- ½ teaspoon Kosher salt
- ¼ teaspoon White pepper powder
- 4 cups (900 ml) Water
- 2 - 4 tablespoon (60 g) Butter
- 2 - 4 tablespoon (45 g) Parmesan
Instructions
- Coat - Season the lamb pieces with Salt and pepper. Coat well in flour and dust off excess. Pro tip - Using a sturdy cutting board and chef's knife cut lamb into bitesize pieces not too small.2 lbs Lamb, 1 teaspoon Kosher salt, 1 teaspoon Black pepper powder, 2 tablespoon All purpose flour
- Sear - Add 2 tablespoon olive oil to a skillet or heavy-bottom sauté pan and brown the meat on all sides for 3 to 5 minutes.Pro tip - Do not crowd the pan. If necessary do this in batches. Remove and keep warm while you do the next batch.3 tablespoon Olive oil
- Sauté - Add the onions, ginger, and garlic to the meat. Then, add the whole spices and herbs followed by chopped dates and figs. Pro tip - Keep the heat on medium-low to prevent the onions from burning.1 large Red Spanish onion, 3 large Garlic cloves, ½ inch Fresh ginger, 2 leaves Bay leaves, ½ teaspoon Dried rosemary, ½ teaspoon Dried thyme, 3 inch Cinnamon stick, ½ teaspoon Cinnamon powder, ½ teaspoon Cumin powder, ½ teaspoon Sweet or hot paprika, 4 large Medjool dates, 4 Dried apricots
- Gravy - Add the tomato paste and red wine, followed by the broth or water. Season with salt and pepper. Cover the pot with a tight lid and bring to a boil.2 tablespoon Lemon Juice, ⅓ cup Tomato paste, 1½ cup Broth or water, 1½ cup Red wine
- Stovetop - Continue to cook on low heat for 2 hours stirring occasionally to prevent sticking at the bottom. Pro tip - Add ¼ to ½ cup of water as necessary to prevent it from burning on the bottom.
- Oven - Preheat the oven to 320℉ / 160℃/ Gas Mark 3. Transfer the pot to the oven and braise for 1 ½ to 2 hours until fork tender. Pro tip - make sure to add water to the pot if necessary to ensure it has water to absorb.
- Slow Cooker - Transfer all the contents to the slow cooker or crockpot. Cover and let cook on low for 6 hours or on high for 4 to 5 hours or until the meat is fork-tender. Pro tip - If you have excess liquid drain the liquid in a saucepan and simmer on medium-high until reduced. Then, add it back to the pan.¼ cup Parsley
Creamy Polenta
- Combine - In a deep sauté pan boil the water with salt and pepper. Lower the heat to medium so it's not a rolling boil. Use a wooden spoon and stir the water creating a gentle swirl. Keep stirring and adding the polenta in a gentle stream (this will avoid lumps)1 cup Polenta / yellow cornmeal, ½ teaspoon Kosher salt, ¼ teaspoon White pepper powder, 4 cups Water
- Simmer - Once all the polenta is in lower the heat to an absolute simmer. Cover and let cook for 30 minutes stirring well every 10 minutes.
- Finish - When cooked it will be thick and creamy. Add the butter and Parmesan - stir it in well. Cover and let sit for 10 minutes before you serve.Pro tip - Polenta thickens further after cooking so don't worry if it appears looser than as shown in the images below.2 - 4 tablespoon Butter, 2 - 4 tablespoon Parmesan
- Storage - Polenta thickens further after cooking so don't worry if it appears looser than as shown in the images below.
Recipe Notes & Tips
- First and foremost, be sure to trim the excess fat from the lamb before cooking. This will not only improve the overall healthiness of your dish, but will also prevent your ragu from becoming greasy and unappetizing.
- Another important tip is to cook your lamb low and slow. This will allow the flavors to develop fully and the meat to become incredibly tender. You can achieve this by either cooking on low heat on your stovetop or by using a slow cooker.
- Additionally, don't be afraid to experiment with different herbs and spices to add depth and complexity to your ragu. Rosemary, thyme, and bay leave all pair wonderfully with lamb, while a touch of red pepper flakes can add a bit of heat to your dish.
- By keeping these tips in mind, you'll be sure to create a deliciously tender and flavorful lamb ragu that will leave your guests begging for seconds. And once you've mastered your ragu, it's time to move on to the perfect creamy polenta to pair it with.
- Use the right ratio of liquid to cornmeal – for creamy polenta, use a ratio of 4 cups of liquid (water or broth) to 1 cup of cornmeal.
- Add the cornmeal gradually – pour the cornmeal into the liquid slowly, whisking constantly to avoid any lumps.
- Keep stirring – polenta needs constant attention to prevent it from sticking to the bottom of the pot. Stir it regularly with a wooden spoon.
- Cook it low and slow – allow the polenta to simmer on low heat for at least 30 minutes to ensure that it cooks through and the flavors meld together.
- Add the finishing touches – once the polenta is cooked, add a knob of butter, a handful of grated parmesan cheese, and some salt and pepper to taste.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
In conclusion, creating a deliciously tender lamb ragu with polenta is certainly achievable with the right steps. From choosing the right lamb to customizing the dish to your taste, there's no reason why you can't impress your guests with this mouth-watering meal. Remember to experiment with different flavors and ingredients to truly make it your own. As Julia Child once said, "The only real stumbling block is fear of failure. In cooking, you've got to have a what-the-hell attitude." So go ahead and try making this dish tonight - your taste buds will thank you!
Randy
Very nice version. I've also used different beers in this as well.
Well done.
spiceoflife
very good and yummy recipes with mutton and i tired this with my restaurant which is very good and added to our menu list
spiceoflife
very good and yummy recipes with mutton.
Marisa F. Stewart
You can't beat slow-cooked lamb! So full of flavor and tender. Our whole family enjoys it any way they can get it. And serving it over polenta a la Italian style has my mouth watering. I'll be making this recipe VERY soon.
Veena Azmanov
Absolutely, Marisa. This is one of our favorites. Let me know how it was if you try it. Thanks