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
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.

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.

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
Frequently asked questions
If stored properly this slow-cooked lamb will last in the fridge for 3 to 4 in the refrigerator.
Usually, we use cuts that come from muscles that work hard in the animal such as lamb shoulder, leg of lamb, and 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
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
Slow Cooked Lamb with Creamy Polenta
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Ingredients
For the lamb
- 2 lbs (1 kg) Lamb (leg or shoulder meat)
- 2 tablespoon All purpose flour
- 3 tablespoon Olive oil
- 1 large Onion (Spanish, (2 cups chopped finely))
- 3 cloves Garlic (minced)
- ½ inch Ginger (grated)
- 2 leaves Bay leaves
- ½ teaspoon Dried rosemary
- ½ teaspoon Dried thyme
- 1 Cinnamon stick (1 large or 2 small)
- ½ teaspoon Cinnamon powder
- ¼ teaspoon Cumin powder
- ½ teaspoon Sweet or hot paprika
- 2 tablespoon Lemon Juice
- 1 can Crushed tomatoes
- 1 tablespoon Tomato paste
- 1 cup (250 ml) Water
- ¼ cup Parsley
For the Polenta
- 1 cup (160 g) Polenta / yellow cornmeal
- ½ teaspoon Salt
- ¼ teaspoon White pepper powder
- 2 cups (500 ml) Water
- 2 tablespoon Butter
- 2 tablespoon Parmesan (more for garnish)
Instructions
Stovetop
- Season the lamb pieces with Salt and pepper. Coat well in flour and dust off excess. Set asidePro 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 wit 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. stovetoFollowed 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.
Recipe Notes
- 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.
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
Denise
This looks so delicious and comforting. Its a perfect meal for the cool weather on its way here.
Veena Azmanov
Absolutely, Denise. We love slow-cooked meals any time of the year.
Caroline
I'm a little bothered that there are so many reviews from people who obviously haven't tried the recipe before... There are some aspects of this recipe that I'm not sure about (like cooking polenta for 45 minutes... Maybe it's a different kind of polenta, but I know mine would be burnt on the bottom and a dried out mass if it were cooked that long. It usually takes 10-15 minutes and constant stirring or whisking to make creamy polenta and 15-20 for thick polenta). I'd really much rather see reviews from those who tried the recipe and loved it, than from people who just saw the pictures and recipe and think it would taste good.
Caroline
Every single one of the 5 star reviews are from people who want to try it, not from those who have tried it. I would like to give it a shot and really review the recipe, but honestly it worries me that no one besides the author seems to have even tried the recipe.
Veena Azmanov
Not everyone comes back to write a comment Coroline. If you try the recipe I hope you will come and let us know. Thanks
Veena Azmanov
Hey Caroline. Instant polenta takes 15 minutes, classic cornmeal takes about 45 minutes.
Jolina
This is comfort food at its best! We love slow cooked dishes too. We have an old-fashioned slow cooker though we are really thinking about upgrading to an instant pot. That polenta looks soooo creamy too! Can't wait to try it.
Veena Azmanov
Absolutely, Jolina. Me too I have a really old slow cooker which I love very much and I have my Instant pot which has a slow cooker function too.
Gloria
This sounds perfect for comfort food season. I have never paired lamb and polenta. I like both, so I know I would enjoy this delicious recipe.
Veena Azmanov
Thanks, Gloria. We love lamb over polenta. You must try
Caroline
Now that I have tried the recipe (twice--once with lamb and once with beef) I can give a real review! It is delicious. I did not make the polenta according to this recipe but just followed my own (1/2 cup polenta cooked in 1 cup water and 1 cup cream, salt to taste), and I used cilantro because I don't like parsley (added on top as garnish). Both time I made it I added a little cayenne pepper, and when I made it with beef I added a finely diced hot pepper to the garlic and ginger mixture and also made a little hot sauce with finely diced hot pepper, lemon, oil, garlic powder, onion powder, cayenne, cilantro, and salt which was really nice added to the meat. Initially I wasn't sure about the cinnamon, but it was absolutely delicious, adding a subtle sweet spiciness to the dish. It really has a lot of depth, and cooking for a long time ensures the flavours are well blended and the meat is completely soft and flavourful. I also used red onion instead of Spanish (it's what I had...) and it was so good, carmalized really nicely, and I deglazed the pan several times with white wine vinegar which also adds nice flavour as well. All in all, an amazing and adaptable recipe, you can make what you want out of it and suit your taste! Really a top recipe, I can't recommend it highly enough!
Veena Azmanov
Thank you Caroline for coming back to write this feedback. I am so happy that you enjoyed this recipe. Yes, it is a very versatile recipe and a family favorite too.
Gabi
AMAZING!! Just so well balanced in flavor and texture. I'm convinced that the addition of caramelized onions is a secret for success. Will definitely make it as soon as my dad comes to visit us!
Veena Azmanov
Thank you, Gabi. yes the caramalized onions are wonderful in this recipe.
Jacqueline Debono
Polenta is practically a staple here in Northern Italy and often served with slow cooked game meat! I've never had it with lamb but I love lamb and can imagine how delicious this dish tastes!
Veena Azmanov
Thanks, Jacqueline. Yes, polenta is perfect for meat.