Lunch

Braised Lamb Shoulder with Tomato, Olives and Soft Polenta

Name: Braised Lamb Shoulder with Tomato, Olives and Soft Polenta
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 2 servings
Ingredients: 1 lb lamb shoulder, cut into 2-inch chunks; 3 tbsp extra-virgin olive oil, divided; 1 medium yellow onion, diced; 3 cloves garlic, minced; 1 can (14 oz) crushed San Marzano tomatoes; 3/4 cup lamb or vegetable broth; 1/2 cup green olives, pitted and halved; 2 tsp fresh rosemary leaves; 1 bay leaf; 1/2 tsp salt; black pepper to taste; For the polenta: 2 cups vegetable broth; 1/2 cup whole milk; 1/4 cup polenta (cornmeal); 1 tbsp unsalted butter; 1/4 cup grated Parmigiano-Reggiano; fresh parsley for garnish

Lamb shoulder is browned deeply, then slow-braised with tomato, green olives, and rosemary until fall-apart tender. The cooking liquid becomes a rich, silky sauce spooned over creamy polenta—comfort food with real technique and warm Italian soul.

735calper serving 42gprotein 42gcarbs 46gfat 15min prep 50min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this