Slow Cooked Lamb Ragu Served With Creamy Polenta Recipes
SLOW COOKED LAMB RAGU SERVED WITH CREAMY POLENTA
Steps:
- In a large skillet add 2 tablespoons of olive oil, the lamb shoulder seasoned with salt and pepper, then cook until the meat is browned for about 3-4 minutes on each side. Cut into 1/2-inch dice and transfer into a slow cooker.
- In a medium skillet, add bacon (or pancetta) and anchovy fillets and cook until sizzling. Add carrots, onion, celery and cook over medium-low heat, stirring occasionally until softened for about 6-7 minutes. Add the red wine, bring to boil on high heat, keep stirring until the wine is reduced by half. Transfer into a slow cooker.
- Pour in Marzano tomato, tomato paste, chicken stock, bay leaf, thyme and rosemary into the slow cooker. Cover the slow cooker with the lid and cook for about 6-7 hours on low heat.
- Season with salt and pepper to taste. Served with pappardelle or creamy polenta, fresh chopped parsley and Stella Parmesan Cheese.
LAMB RAGU
Cook our lamb ragu low and slow for tender meat and a beautifully thick sauce. It's delicious served with polenta, pasta or potatoes
Provided by Good Food team
Categories Dinner
Time 2h40m
Number Of Ingredients 16
Steps:
- In a large, lidded saucepan, heat 1 tbsp of the olive oil over a medium heat and brown the lamb all over. Remove from the pan and set aside. Add the remaining oil to the pan, reduce the heat to low and tip in the celery, carrot, onion and Italian seasoning. Mix well, then put the lid on and cook for 8-10 mins, stirring occasionally until the veg is soft but not golden. Add the garlic and bay leaves, stir, then cook for 1 min. Mix in the tomato purée and the chopped tomatoes (swill out the cans with a little water and add that as well), then the wine and lamb stock. Season well with salt and black pepper. Put the lid back on, bring to a gentle simmer and cook for 1 hr. Remove the lid and simmer gently for the final hour. At this point, you can leave to cool before chilling. Will keep chilled for three days or frozen for up to three months. Defrost fully in the fridge overnight and heat through in a pan until piping hot before serving.
- To make the polenta, pour the milk into a saucepan with 300ml water and bring to a simmer over a medium heat. Tip in the polenta or cornmeal with 1 tsp each salt and ground black pepper. Cook for 3-4 mins, whisking or stirring constantly until the polenta has thickened. Stir in the parmesan and butter, and mix again until the butter has melted and the polenta is smooth. Spoon onto plates or bowls, then top with the lamb ragu. Grate over extra parmesan, if you like.
Nutrition Facts : Calories 604 calories, Fat 32 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 14 grams sugar, Fiber 4 grams fiber, Protein 37 grams protein, Sodium 1.4 milligram of sodium
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