Pulled shoulder of lamb "ragù" style on a bed of polentaSee all
- 30 ml (2 tbsp.) olive oil
- Salt and pepper to taste
- 1 boneless Quebec Lamb shoulder, 1 kg (2.2 lb)
- 1 chopped onion
- 1 bag of cooked and diced pancetta of 175 g
- 2 carrots, diced
- 2 celery stalks, diced
- 1 bay leaf
- 15 ml (1 tbsp.) chopped thyme
- 5 ml (1 tsp) chopped fresh rosemary
- 3 minced garlic cloves
- 180 ml (3/4 cup) white wine
- 1 can of diced tomatoes (796 ml)
- 500 ml (2 cups) passata
- 625 ml (2 ½ cups) chicken broth
- 60 ml (1/4 cup) chopped fresh parsley
For the polenta:
- 250 ml (1 cup) milk
- 500 ml (2 cups) chicken broth
- 250 ml (1 cup) fine polenta
- 125 ml (1/2 cup) grated parmesan
- Salt and ground pepper to taste
- Preheat the oven to 163°C (325°F).
- Salt and pepper the shoulder of lamb.
- In a skillet, heat the olive oil over medium heat. Grasp the shoulder for 2 to 3 minutes on each side. Add the onion with the pancetta, carrots, celery and cook for 2 to 3 minutes.
- Add the herbs with the garlic and cook for 1 minute. Pour in the wine and add the diced tomatoes, passata and broth.
- Bring to a boil, cover and cook in the oven for 2 hours 30 minutes to 3 hours, until the meat is tender and flakes easily with a fork.
- Remove the shoulder to a plate and shred the flesh using 2 forks.
- Return the flesh to the skillet, stir and simmer for 2 to 3 minutes over medium low heat.
- In a saucepan, bring the milk to a boil with the broth. Pour in the polenta, whisking constantly. Simmer over low-medium heat for 2 to 3 minutes, stirring constantly with a wooden spoon. Add the parmesan, salt and pepper.
- On a bed of polenta serve the shredded lamb and garnish with parsley.