Lamb ragu
Ingredients
- 1½ tbsp olive oil
- 500g lamb shoulder, cut into chunks
- 2 celery sticks, finely chopped
- 2 carrots, finely chopped
- 1 large onion, finely chopped
- 1 tbsp Italian seasoning or mixed herbs
- 3 garlic cloves, crushed or chopped
- 2 bay leaves
- 1 tbsp tomato purée
- 2 x 400g cans chopped tomatoes
- 240ml red or white wine
- 750ml lamb stock
- 600ml milk
- 150g polenta or coarse cornmeal
- 50g parmesan, grated, plus extra to serve
- 50g butter, cut into chunks
Organization Tags
Tags easily organize your Recipe Library
Comments