Lunch

Lamb Neck Ragù over Crispy Polenta Cake

Name: Lamb Neck Ragù over Crispy Polenta Cake
Prep time: 25 min
Cook time: 105 min
Total time: 130 min
Yield: 2 servings
Ingredients: 2 lamb neck pieces (about 10 oz each), trimmed; 2 tablespoons neutral oil; sea salt and cracked black pepper; 1 medium carrot, cut into 1-inch pieces; 1 celery stalk, cut into 1-inch pieces; ½ medium yellow onion, quartered; 3 garlic cloves, crushed; 1 cup full-bodied red wine; 1 cup crushed tomatoes; ½ cup beef stock; 2 bay leaves; 3 thyme sprigs; For the polenta: 1½ cups whole milk; ½ cup chicken stock; ¼ cup whole-grain polenta (cornmeal); 2 tablespoons unsalted butter; ¼ cup grated Parmigiano-Reggiano; pinch of nutmeg; 2 tablespoons neutral oil for crisping; fleur de sel and cracked pepper for plating

Rich, unctuous lamb neck braised low and slow with wine, tomato, and aromatics until it falls from the bone, served over a pan-fried crispy-edged polenta cake. The sauce clings to every element, while the polenta provides textural contrast and a subtle corn sweetness.

1030cal 59gprotein 39gcarbs 61gfat 25min prep 105min cook 2serves

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