Slow Cooked Lamb with Creamy Polenta

If you ask my kids what they want to eat? They will almost always choose a slow-cooked dish. “Mama, make that meat with the couscous” or “mama, make that soft meat with the potato you made last time” or “mama, make that meat with the creamy mashed corn.” Well, they are still small, so they have no clue what’s the name of the dish they are eating. They expect mama to remember it for them. Those of you who are mom probably recognize this behavior and know precisely how this drill goes.

Do you love lamb? We love beef and lamb very much. Lamb recipes are by far the most favorited in our home. My Rhea gives me heartache. Because though she eats, she eats so little that she is always underweight. The one thing she does love is my beef or lamb recipes. So, recently, we’ve been having a few more meat recipes cooked at home. She loves burgers, lamb biryani, lamb curry, beef mince, beef goulash.

About this slow-cooked lamb recipe

Well, meat with creamy mashed corn means this lamb with creamy polenta. Whether you make it in the slow cooker or on the stovetop, this meat cooks fork tender and melts in the mouth. The list of ingredients sounds like a lot, but they are not that difficult to source. If you often cook then you probably already have it in your pantry.

Do you see that rich color? That comes not just from the tomatoes but with the combination of caramelized onions and tomatoes which also adds a unique sweetness to the lamb along with the flavor of all the other exotic spices we have to hear. The secret to making this dish even more flavorful. Do you know what happens to onions when you cook them until golden? They become brown, sweet too. The sweetness enhances the meat, and the brown deepens the color of the red sauce which creates magic when it comes to flavor.

What lamb is best for slow-cooked recipes?

Usually, we use cuts that come from muscles that work hard in the animal such as lamb shoulder, leg of lamb, lamb shank. These cuts benefit from the long and slow cooking and also absorb lots of flavor in that time. As you can see most of the lamb recipes, I shared with you are slow-cooked, not necessarily in the slow cooker and I usually use lamb shoulder or leg of lamb even when I cut it to bite-size pieces like this one.

In many places, they say slow-cooked meats are more affordable, but that is not my experience. For us, lamb is expensive, some cuts are cheaper than others, but in general, lamb is a costly meal for us. So, we save it for festive occasions and make only the best recipes with it.

Let’s talk ingredients and substitutes (Save/Pin) 

• Lamb – As I said above, I usually prefer to use a shoulder or leg for my slow cooking, but you also get low cuts that are much cheaper. If you ask your butcher to recommend what’s the best he has with him for the day I’m sure he will be happy to suggest.
• Polenta – these are very readily available in most supermarkets nowadays. They come in yellow-colored bags and are also called Yellow Corn Meal. Note Cornflour and cornmeal are not the same. Cornmeal is coarse and thicker than semolina.
• 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 – I prefer to use the dried herbs in these recipes, so I don’t have to fish out too many things later. Since it’s cooked long and slow, the dried herbs do get enough time to work their magic. Of course, you are welcome to use fresh anytime.
• Canned Tomatoes – Usually I am a fresh tomato kind of girl, but in slow-cooked recipes like this one I do prefer the 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.

Useful Tips and Tools

• In the interest of good hygiene, it is a good practice to always use separate chopping boards one for the veggies and a separate one for the meat.
• A Chef’s knife does a great job of cutting meats, while the utility knife works best for the veggies.
• A heavy bottom saute-pan or cast-iron skillet to saute the veggies.
• Slow cooker or Crock-Pots are easily available these days and quite affordable too. They make meal planning so much easier than last-minute stress of what’s for dinner? If possible choose one that has the option to saute in there so you can do everything in one pot including browning the meat. My only regret is that I can’t brown the meats or saute the onions in the same pot.  By the way, the Instant Pot has a slow cooker option too and I’m pretty excited that I will be able to use it for slow cooking too. 
• If you don’t have a slow cooker a good quality Dutch oven does a great job of slow cooking on the stovetop.
• If you plan to cook it on the stovetop, but don’t have a Dutch oven use a heavy bottom skillet that will endure the long slow cooking. You can also use a heat tamer or heat diffuser that you can place under the pan to distribute the heat evenly.
• I like to use my wooden spatula to cook so I do not damage the surface of my pans.
• If you following a recipe it’s best to use measure cups and spoons for accuracy.
• Read – 10 essential pots and pan to help you cook better.

How to Make A Slow-Cooked Lamb with Creamy Polenta (Save/Pin)

I have given you both the stovetop and slow-cooker method, so you use whichever works in your favor. For years, I’ve made this on the stovetop before I bought my slow cooker. The slow cooker works great when you don’t have time and want a secure method.

Sear and saute

• Cut lamb into large bite-size pieces. Season with Salt and pepper. Toss with flour and coat well.
• Set aside for a few minutes.
• Add 2 tbsp olive oil to a saute pan and brown the meat on all sides; 3 to 5 minutes.
• Remove meat from pan and keep warm.
• Add remaining oil to the pan, saute onions, for two minutes until caramelized – 10 minutes
• Next, add the ginger and garlic – saute for a minute more.
• Now add all the dry herbs, dry spices,  bay leaves, cinnamon, and parsley – stir well.

Slow-cooked lamb on the stovetop

• Add the meat back to the pan. Saute for two minutes, so it is all coated with the spics.
• Now add the can of crushed tomatoes and tomato paste – stir well.
• Let it come to a boil – then add one cup water – stir well and let come to a boil again.
• Season with salt and pepper
• Now lower the heat to an absolute simmer.
• Cook on low heat for 2 hours turning once or twice to ensure it is not sticking to the bottom of the pan.
• Keep checking to ensure you have enough water if necessary, add 1/4 to 1/2 cup more.
• This has a thick sauce so be cautious with the water.
• When the meat is fork-tender, add the lemon juice and stir well.
• Check for consistency, if necessary, add more water or cook on high for a few minutes down until the liquid is reduced.

Slow-cooked lamb in a Slow-cooker

• Add the seared meat in the bottom of the slow-cooker
• Followed by the sauteed onions mixed with the dry herbs added.
• Add the crushed tomatoes, tomato paste, lemon juice, and water.
• Season with salt and pepper.
• Give it all a good stir.
• Cover the slow cooker and let cook on low for 6 to 8 hours.
• Or cook on high for 4 hours. ( I usually prefer to cook on low for 6 to 8 hours)
• The meat should be fork-tender.

Smooth and Creamy (Parmesan) Polenta

• Bring the water with salt and pepper to a boil.
• Lower the heat to medium, so it’s not a rolling boil
• Use a wooden spoon, stir the water, creating a gentle swirl.
• Keep stirring and adding the polenta in a gentle stream (this will avoid lumps)
• Once all the polenta is in – lower the heat to an absolute simmer
• Cover and let cook for 45 minutes stirring well every 10 minutes.
• 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.
• Polenta thickens further after cooking so don’t worry if it appears looser then as shown in the images below.

8 Tips for slow cooking meats

1. Use the right pan – slow cooking works best with cast iron, Dutch-oven kinda thick pans as these distribute heat evenly. Avoid using thin metal pans as these can cause the food to stick to the bottom.
2. When slow cooking in the oven it’s best to brown the meat on the stovetop first because slow cooking does a great job of cooking meat to fork-tender but without any added caramelization.
3. If you adding vegetables add them to the last hour of slow cooking so the vegetables won’t go mush with the long cooking.
4. Always use the right meat for the right recipe. Pork shoulder, beef brisket, chicken thighs, lamb shanks, short ribs these do well with slow cooking. Meats like chicken breast are best made on the stovetop for quick meals.
5. While you can slow cook on the stovetop or oven, using a slow-cooker makes for stress-free cooking as you can leave the slow-cooker on unattended.
6. Never use too much water when slow cooking as the meat will release its own juices. Having said that keep a close eye for excess liquid evaporation.
7. Thicken sauces and gravies at the end of cooking time so the meat has enough liquid to cook in.
8. Similarly, add greens at the end of cooking or they will wilt with slow cooking. Alternatively, add them, in the beginning, to slow cook for long and then take them out at the end.

Frequently asked questions

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Slow Cooked Lamb with Creamy Polenta

Author: Veena Azmanov

5 from 26 votes

Print Pin Rate

Prep Time: 10 mins

Cook Time: 3 hrs 30 mins

Total Time: 3 hrs 40 mins

Calories: 460kcal

$20

Adjust Servings Here: 8 servings

Description

This absolute comfort food is perfect at any time of the year. This slow-cooked lamb with creamy polenta has everything you look for in comfort food. Meat cooked to fork-tender in a tomato sauce, caramelized onions and smoked spices. Served over a bed of creamy Parmesan flavored polenta for that ultimate luxury. 

Equipment /Tools

• Slow cooker
• Cutting boards
• Kitchen Knife
• Measuring Cups
• Measuring Spoons
• Spatula

Ingredients

For the lamb

• 1 kg (2.2 lb) Lamb shoulder leg or similar (I’m using leg)
• 2 tbsp (2 tbsp) All purpose flour
• 3 tbsp (3 tbsp) Olive oil
• 1 (1 ) Red onion chopped fine (about 2 cups when chopped)
• 3 cloves (3 cloves) Garlic minced
• 1/2 inch (0.5 inch) Ginger grated
• 2 leaves (2 leaves) Bay leaves
• 1/2 tsp (0.5 tsp) Dried rosemary
• 1/2 tsp (0.5 tsp) Dried thyme
• 1 (1 ) Cinnamon stick 1 large or 2 small
• 1/2 tsp (0.5 tsp) Cinnamon powder
• 1/4 tsp (0.25 tsp) Cumin powder
• 1/2 tsp (0.5 tsp) Sweet or hot paprika
• 1 tbsp (1 tbsp) Lemon Juice
• 1 can (1 can) Crushed tomatoes
• 1 tbsp (1 tbsp) Tomato paste
• 1 cup (8.45 floz) Water
• 1/4 cup (0.25 cup) Parsley

For the Polenta

• 1 cup (5.61 oz) Polenta / yellow cornmeal
• 1/2 tsp (0.5 tsp) Salt
• 1/4 tsp (0.25 tsp) White pepper powder
• 2 cups (16.91 floz) Water
• 2 tbsp (2 tbsp) Butter
• 2 tbsp (2 tbsp) Parmesan more for garnish

ADJUST SERVINGS HERE – 8 servings

Instructions

Sear and saute

• Cut lamb into large bitesize pieces. Season with Salt and pepper. Toss with flour and coat well.
• Set aside for a few minutes.
• Add 2 tbsp olive oil to a saute pan and brown the meat on all sides; 3 to 5 minutes.
• Remove from pan and keep warm.
• Add remaining oil to the pan, saute onion, for two minutes until caramelized – 10 minutes
• Next, add the ginger and garlic – saute for a minute more.
• Now add all the dry herbs, dry spices,  bay leaves, cinnamon, and parsley – stir well.

On the stovetop

• Add the meat back to the pan. Saute for two minutes so the meat is all coated with the spics.
• Now add the can of crushed tomatoes and tomato paste – stir well.
• Season with salt and pepper.
• Let it come to a boil – add water – stir well and let come to a boil again.
• Now lower the heat to an absolute simmer.
• Cook on low heat for 2 hours turning once or twice to ensure it is not sticking to the bottom of the pan.
• Keep checking to ensure you have enough water if necessary add 1/4 to 1/2 cup more.
• This has a thick sauce be caution with the water.
• When the meat is fork-tender add the lemon juice and stir well.
• Check for consistency.

In the slow-cooker

• Add the seared meat in the bottom of the slow-cooker
• Followed by the sauteed onions mixed with the dry herbs added.
• Add the crushed tomatoes, tomato paste, lemon juice, and water.
• Season with salt and pepper.
• Give it all a good stir.
• Cover the slow cooker and let cook on low for 6 to 8 hours.
• Or cook on high for 4 hours. ( I usually prefer to cook on low for 6 to 8 hours)
• The meat should be fork-tender.
  

Smooth and Creamy Polenta

• Bring the water with salt and pepper to a boil.
• Lower the heat to medium so it’s not a rolling boil
• Use a wooden spoon, stir the water creating a gentle swirl.
• Keep stirring and adding the polenta in a gentle stream (this will avoid lumps)
• Once all the polenta is in – lower the heat to an absolute simmer
• Cover and let cook for 45 minutes stirring well every 10 minutes.
• 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.
• Polenta thickens further after cooking so don’t worry if it appears looser than as shown in the images below.

Recipe Notes

Featured Recipe below – Beef Burgundy

Recipe Video

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Nutrition Information

Nutrition Facts

Slow Cooked Lamb with Creamy Polenta

Amount Per Serving

Calories 460 Calories from Fat 342

% Daily Value*

Fat 38g58%

Saturated Fat 15g75%

Trans Fat 0g

Polyunsaturated Fat 0g

Monounsaturated Fat 0g

Cholesterol 100mg33%

Sodium 340mg14%

Potassium 0mg0%

Carbohydrates 7g2%

Fiber 1g4%

Sugar 1g1%

Protein 23g46%

Vitamin A 0IU0%

Vitamin C 0mg0%

Calcium 0mg0%

Iron 0mg0%

* Percent Daily Values are based on a 2000 calorie diet.

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

Keywords – Slow cooked lamb with creamy polenta

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