Autumn Lamb and Mushroom Ragu with Polenta

Italian · Autumn · 150 min · Serves 4 · By Lesapor Test Kitchen

This lamb and mushroom ragu is the epitome of autumn comfort. A slow-simmered stew that captures the earthy flavors of the season, it's perfect for a cozy meal. Serve over creamy polenta for a dish that's both rustic and refined.

Ingredients

• 2 tablespoons olive oil
• 1 1/2 pounds lamb shoulder, cut into 1-inch pieces
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1 cup red wine
• 2 cups canned crushed tomatoes
• 1 cup beef broth
• 2 cups cremini mushrooms, sliced
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon butter
• 1 cup polenta
• 3 cups water
• 1/4 cup grated Parmesan cheese
• Fresh parsley, for garnish

Method

1. Heat the olive oil in a large Dutch oven over medium-high heat.
2. Add the lamb pieces and brown on all sides, about 8 minutes. Remove and set aside.
3. In the same pot, add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute.
4. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it reduce by half.
5. Stir in the crushed tomatoes, beef broth, mushrooms, thyme, salt, and pepper. Return the lamb to the pot.
6. Bring to a simmer, cover, and reduce the heat to low. Cook for 1.5 hours, stirring occasionally, until the lamb is tender.
7. In the last 30 minutes of cooking, prepare the polenta. In a medium saucepan, bring the water to a boil and add the salt and butter.
8. Slowly whisk in the polenta, stirring continuously. Lower the heat and cook until thickened, about 20 minutes.
9. Stir the Parmesan cheese into the polenta and season with additional salt if needed.
10. Serve the lamb ragu over the creamy polenta, garnished with fresh parsley.