LAMB NECK RAGÙ

INGREDIENTS

Splash of 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 polenta:

Polenta; Butter; Parmesan. For the basil chimichurri: Bunch basil; Bunch parsley; Bunch of mint (woody stalks removed); 1 green chilli; 2 clove garlic; 1 shallot; 1 tbsp red wine vinegar; 1 tbsp olive oil; squeeze of lemon

METHOD

1. Heat the olive oil over a high heat in a medium-sized, heavy based sauce pan. Add the lamb and sear till all browned, remove from pan and reserve to one side.

2. Turn down the heat to medium and add the onion, garlic, rosemary, thyme, sage, celery, fennel, mushrooms and dried chilli and sauté till soft and starting to caramelize.

3. 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 just pop in the oven and leave on a low heat if that’s easier.

4. While the ragù is cooking make the chimichurri. Put 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 with the chimichurri. Recipe from wildbytart.com