Ingredients:

  • 2 lbs (900g) boneless lamb shoulder, trimmed and cut into 1-inch cubes
  • 2 Tbsp olive oil
  • 1 large yellow onion, finely diced
  • 2 carrots, finely diced
  • 2 celery stalks, finely diced
  • 4 cloves garlic, minced
  • 2 Tbsp all-purpose flour
  • 1 cup dry red wine (Merlot or Chianti)
  • 28 oz can crushed tomatoes
  • 2 cups good quality beef or lamb stock
  • 1 sprig fresh rosemary
  • 1 bay leaf
  • 1 tsp dried oregano
  • 1 tsp salt
  • ½ tsp black pepper
  • 4 cups chicken or vegetable broth
  • 1 cup coarse or medium-grind cornmeal (polenta)
  • 4 Tbsp unsalted butter
  • ½ cup finely grated Parmesan cheese
  • ½ cup heavy cream
  • Salt and white pepper to taste

Instructions:

  1. Sear the Lamb: Pat lamb dry, season heavily. Heat oil in a large, heavy-bottomed Dutch oven; sear lamb in batches until deeply browned on all sides. Remove lamb and set aside.
  2. Build the Soffritto: Add onions, carrots, and celery to the pot. Sauté gently until softened (about 8–10 minutes). Add garlic and cook for 1 minute more.
  3. Thicken: Sprinkle flour over the vegetables; stir and cook for 1 minute.
  4. Deglaze & Simmer: Pour in red wine, scraping up any brown bits (fond). Reduce by half. Add crushed tomatoes, stock, rosemary, bay leaf, oregano, salt, and pepper. Return lamb to the pot.
  5. Cook Low & Slow: Bring to a gentle simmer, cover tightly, and transfer to a 325°F (160°C) oven or keep on the lowest stovetop setting for 3 hours, or until the lamb is utterly fork-tender.
  6. Finish Ragu: Remove bay leaf and rosemary stem. Shred lamb slightly with two forks if desired. Cool completely before portioning into freezer containers.
  7. Boil Broth for Polenta: Bring the 4 cups of broth to a boil in a heavy saucepan.
  8. Whisk in Cornmeal: Slowly whisk in the polenta in a steady stream to prevent lumps.
  9. Cook Polenta: Reduce heat to low and cook, stirring frequently (every 2-3 minutes), until the mixture pulls away from the sides of the pan (about 25–35 minutes).
  10. Enrich and Set: Stir in butter, Parmesan, and heavy cream. Season well. Pour the hot polenta into a parchment-lined 9x13 inch baking dish, spreading to an even ½-inch thickness. Cool, then chill until firm (at least 4 hours).
  11. Cut Polenta: Once firm, cut the chilled polenta into serving-sized squares or rectangles.
  12. Reheat (Oven Method): Preheat oven to 375°F (190°C). Place polenta squares on a lightly oiled baking sheet. Spoon ragu over or alongside the squares. Bake for 25–30 minutes until heated through and the polenta edges are golden and slightly crisp.