Français

Pulled shoulder of lamb "ragù" style on a bed of polenta

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4 portions

Medium

150 minutes

Ingredients

  • 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

Preparation

  1. Preheat the oven to 163°C (325°F).
  2. Salt and pepper the shoulder of lamb.
  3. 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.
  4. Add the herbs with the garlic and cook for 1 minute. Pour in the wine and add the diced tomatoes, passata and broth.
  5. 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.
  6. Remove the shoulder to a plate and shred the flesh using 2 forks.
  7. Return the flesh to the skillet, stir and simmer for 2 to 3 minutes over medium low heat.
  8. 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.
  9. On a bed of polenta serve the shredded lamb and garnish with parsley.