Braised White Bean & Lamb Ragù with Creamy Polenta

Ingredients

• 10 oz lamb shoulder, cubed, 1-inch pieces
• 3 tbsp extra virgin olive oil, divided
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 1 can (14oz) San Marzano tomatoes, crushed, no added sugar
• 1 cup cannellini beans, cooked, or 1 can, drained & rinsed
• 2 cups vegetable broth, divided
• 2 sprigs fresh rosemary, or 1 tsp dried
• 1 whole bay leaf
• 0.5 cup polenta, stone-ground cornmeal
• 1.5 cups whole milk, or unsweetened almond milk
• 0.5 tsp sea salt, to taste
• 0.25 tsp black pepper, freshly ground
• 0.25 tsp red pepper flakes, optional
• 2 tbsp fresh parsley, chopped, for garnish

Instructions

1. 1

   Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Season lamb generously with salt and pepper. Brown lamb in batches (4-5 minutes per side), transfer to plate.

2. 2

   Add remaining 1 tbsp oil to pot, sauté diced onion until softened (4-5 minutes). Add minced garlic, cook 1 minute until fragrant.