Home>Lamb Shoulder with Polenta in Red Wine Sauce - Recipe
Lamb Shoulder with Polenta in Red Wine Sauce - Recipe
Succulent slow cooked lamb with soft parmesan & herb polenta. Dish cooked by Tina at Healthy Supplies.
Stewed Shoulder of Lamb in Red Wine Sauce served with Parmesan & Herb Polenta
Lamb is a very tender, beautiful meat when cooked in the right way. Here, we have slow cooked our lamb in a red wine sauce and vegetables then served next to creamy polenta.
Prepare early and leave to slow cook for a few hours. Lamb shoulder is perfect for this dish, cooking for a longer time on a lower heat will ensure that the meat is juicy and tender!
For the sauce: - Boneless Lamb Shoulder
- 6 Celery Sticks (Chopped)
- 2 Chopped White Onions
- 3 Large Carrots
- 700ml Red Wine
- 2 Garlic Bulbs (Chopped)
For the polenta: - 1 Onion (finely diced)
- 1 tbsp Grated Parmesan
- Dash of Milk
Method:
For The Lamb:
1) Preheat oven to gas mark 3/ 170°C
2) Heat the oil in a non-stick pan, rub the meat joint with salt and pepper. Seal the meat in the pan until browned.
3) Carefully make incisions in the meat and insert the garlic into the holes.
4) Add the celery, carrots, and onions into a large over proof pan, place the meat on top and cover with stock, wine, chopped tomatoes, tomato puree and herbs.
5) Cover the entire dish with oven proof foil and place in the oven for approximately 3 hours.
Two and a half hours in, begin to cook the Polenta. (Recipe Below)
For the Parmesan Polenta:
1) Heat the oil in on a medium heat. Add the onion and cook until softened and translucent.
2) Add half of the polenta, a splash of stock and the herbs and seasonings and stir thoroughly until the polenta has soaked up the stock. Slowly add the rest of the polenta, milk and the rest of the stock and stir until thickened and creamy.
3) Stir in the parmesan and serve immediately. Spoon onto the plates and serve the lamb on top with lashings of sauce. Sprinkle with fresh herbs of your choice.