For the ragù
Splash olive oil
900g lamb neck, chopped into chunks
1 onion, finally chopped
4 garlic cloves, finally chopped
2 springs of rosemary, chopped
2 springs thyme, chopped
Bunch sage, chopped
1 tsp crushed chilies
1 stick of celery, chopped
1 fennel bulb, finally chopped
250g chestnut mushrooms, chopped
400g tin good quality chopped tomatoes
250ml white wine
500ml chicken stock
1 tbsp red currant jelly
For the Basil Chimichurri:
Bunch of mint (woody stalks removed)
1 green chilli
2 clove garlic
1 tbsp red wine vinegar
1 tbsp olive oil
Squeeze of lemon
- Heat the olive oil over a high heat in a medium sized, heavy based sauce pan. Add the lamb and sear until browned, remove from pan and put to one side.
- Turn down the heat to medium and add the onion, garlic, rosemary, thyme, sage, celery, fennel, mushrooms and dried chilli and sauté until soft and starting to caramelize.
- Return the lamb to the pan, then add the tomatoes, white wine, stock and jelly, reduce the heat to low and simmer for at least two hours (the longer the better). You can pop in the oven and leave on a low heat if easier.
- While the ragù is cooking make the chimichurri, add all ingredients into a food processor and blitz. If you don’t have one then finally chop and combine.
- When ready to serve, prepare the polenta to the instructions on the packet – we suggest also adding lots of butter and parmesan to make it deliciously luxurious. Serve the polenta in a warmed bowl and spoon the ragù on top, then grate parmesan and drizzle the chimichurri.