Ingredients
Serves 6-8Braised lamb
1.4kg boned, trimmed shoulder of lamb
2 tbsp olive oil
1 onion, roughly chopped
2 carrots, roughly chopped
2 stalks celery, chopped
2 cloves garlic, roughly chopped
125ml (1/2 cup) red wine
1.5L (6 cups) veal stock
1 sprig thyme
Mushroom Ragout
100ml olive oil
2 cloves garlic, finely chopped
400g Swiss brown mushrooms, quartered
2 small onions, finely chopped
2 stalks celery, finely chopped
2 carrots, finely chopped
2 tbsp chopped flat-leaf parsley
2 tbsp chopped chives
Polenta
5.5L (18 cups) chicken or vegetable stock
680g (4 cups) fine polenta (cornmeal)
200g butter, at room temperature
4 tbsp finely grated Parmesan
4 tbsp finely chopped fresh continental parsley
Salt & ground black pepper, to taste
Parmesan shavings, to serve
Method
1. Season lamb with salt and pepper.
Heat 1 tablespoon oil in a large casserole over high heat. Add lamb and cook for 2 ½ minutes each side or until browned, then transfer to a bowl.
Drain fat from casserole, then return to heat. Add remaining 1 tablespoon oil, onion, carrots, celery and garlic, and cook stirring frequently, for 5 minutes or until soft.
Add wine and cook until almost evaporated.
Add lamb, stock and thyme, and bring to a simmer.
Cover with a lid and cook over low-medium heat for 2 ¼ hours or until the lamb is very tender. Set aside to cool.
2. Remove lamb from cooking liquid and transfer to a bowl.
Break into chunks, discarding any fat. Strain cooking liquid into a large clean saucepan, discarding cooked vegetables.
Simmer liquid over high heat for 30 minutes or until reduced to 500ml (2 cups).
3. Meanwhile, to make ragout, heat 2 tablespoons oil in a large frying pan over high heat.
Add half the garlic and Swiss browns, and cook, tossing frequently, for 5 minutes or until mushrooms are tender and light golden.
Remove from pan and repeat with remaining garlic, 2 tablespoons oil and button mushrooms.
Remove from pan. Heat remaining 1 tablespoon oil and add onions, celery and carrots, and cook for 10 minutes or until soft.
4. Add vegetable mixture, mushrooms, lamb and herbs to reduced liquid and stir over medium heat to warm through.
Serve with Polenta. (See recipe)
Recipe from MasterChef Magazine.
Polenta Serves 8
Place the stock in a large heavy-based saucepan. Bring to the boil over high heat. Gradually add the polenta in a steady stream, stirring constantly with a wooden spoon.
Reduce heat to medium-low and cook, stirring frequently, for 35 minutes or until the polenta is thick and creamy. The colour of the polenta will change from a bright yellow to a pale yellow and the grains will soften.
Add the butter, grated Parmesan and parsley and stir until well combined and the butter has melted. Season well with salt and pepper.
Serve topped with the Parmesan shavings and sprinkle with black pepper.
Recipe from www.taste.com.au