Slow Cooked Lamb with Creamy Polenta

This slow-cooked lamb is cooked to a fork-tender in a tomato and caramelized onion-based gravy with spices like cumin, paprika, and cinnamon. 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

• Why make this lamb
• Ingredients and substitutes
• Slow-cooked lamb with polenta
• Tips for success
• More lamb recipes
• Frequently asked questions
• You may also like
• Printable Recipe
• Join the conversation

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Do you love lamb? We love beef and lamb very much. Lamb recipes are by far the most favorite 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 meat. So, recently, we've been more slow-cooked recipes at home.

Why make this lamb

• 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 from the combination of caramelized onions and tomatoes. It 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, and 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.
• I have given you both the stovetop and slow cooker or crockpot 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.

Ingredients and substitutes

• 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 it.
• Polenta - These are very readily available in most supermarkets nowadays. They come in yellow-colored bags and are also called yellow cornmeal. Please note that 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 - 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.

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Slow-cooked lamb with polenta

Stovetop

• Season the lamb pieces with Salt and pepper. Coat well in flour and dust off excess. Set aside
  Pro tip - Using a sturdy cutting board and chef's knife cut lamb into bitesize pieces not too small.
• Add 2 tablespoon olive oil to a cast-iron skillet or heavy-bottom saute 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
• To the same pan, add the remaining oil and saute the onions until caramelized - 10 minutes.
  Pro tip - Keep the heat on medium-low to prevent the onions from burning.
• Next, add the ginger and garlic - saute for a minute more. Then, add all the dry herbs, dry spices,  bay leaves, cinnamon, and parsley - stir well.
• Return the meat back to the pan. Saute for two minutes so the meat is all coated with the spics. Add the can of crushed tomatoes and tomato paste. Season with salt and pepper
• Let it come to a boil - add water and lemon juice. Stir well and let come to a boil again. Lower the heat to an absolute simmer.
• Cover and cook on low heat for 2 hours stirring occasionally to prevent sticking at the bottom. Add ¼ to ½ cup of water as necessary to prevent it from burning on the bottom. Garnish with fresh parsley.
  Pro tip - This dish has a thick sauce so don't add too much water during cooking.

Slow-cooker / Crockpot

• Season the lamb pieces with Salt and pepper. Coat well in flour and dust off excess. Set aside
• Add 2 tablespoon olive oil to a heavy-bottom saute pan or slow cooker with the ability to sear 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
• To the same pan, add the remaining oil and saute the onions until caramelized - 10 minutes.
  Pro tip - Keep the heat on medium-low to prevent the onions from burning.
• Add the seared meat to the bottom of the slow-cooker or crockpot.  Followed by caramelized onions. Add the ginger, garlic, and all the dry herbs, dry spices,  bay leaves, cinnamon, and parsley - stir well.
• Add the crushed tomatoes, tomato paste, lemon juice, and water. Season with salt and pepper. Give it all a good stir to ensure everything is well combined.
• Cover the slow cooker or crockpot and let cook on low for 6 hours or on high for 4 hours or until the meat is fork-tender.
  Pro tip - The disadvantage of cooking in a slow cooker usually is too much gravy. You can remove the meat from the slow cooker and continue to cook the gravy on medium-high heat until most of it is evaporated.

Creamy polenta

• In a deep saute 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)
• 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.
  Pro tip - Polenta thickens further after cooking so don't worry if it appears looser than as shown in the images below.
• Polenta thickens further after cooking so don't worry if it appears looser than as shown in the images below.

Tips for success

• I cut the lamb into 2-inch cubes but you can make big pieces and cook a bit longer.
• Thaw the lamb at least an hour before you cook it. Room temperature meat will not seize at high temperatures. 
• This recipe will work with 4 to 6 lamb shanks as well. 
• Searing the meat must be done on medium-high heat so you get a nice crisp coating that keeps all those juices inside. 
• I am using canned crushed tomatoes but you can use 2 cups of fresh finely chopped tomatoes as well.
• In this recipe, you can use lemon juice, balsamic, or apple cider vinegar. 
• This braised lamb is more delicious the next day so make it up to two days ahead and keep it in the fridge.

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Frequently asked questions

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Printable Recipe