Lamb Shoulder with Polenta in Red Wine Sauce - Recipe

1) Preheat oven to gas mark 3/ 170°C

2) Heat the oil in a non-stick pan, rub the meat joint with salt and pepper. Seal the meat in the pan until browned.

3) Carefully make incisions in the meat and insert the garlic into the holes.

4) Add the celery, carrots, and onions into a large over proof pan, place the meat on top and cover with stock, wine, chopped tomatoes, tomato puree and herbs.

5) Cover the entire dish with oven proof foil and place in the oven for approximately 3 hours.

Two and a half hours in, begin to cook the Polenta. (Recipe Below)

1) Heat the oil in on a medium heat. Add the onion and cook until softened and translucent.

2) Add half of the polenta, a splash of stock and the herbs and seasonings and stir thoroughly until the polenta has soaked up the stock. Slowly add the rest of the polenta, milk and the rest of the stock and stir until thickened and creamy.

3) Stir in the parmesan and serve immediately. Spoon onto the plates and serve the lamb on top with lashings of sauce. Sprinkle with fresh herbs of your choice.