Chef Greg Farnan Braised lamb with stout and black pepper and creamed polenta

  • Prep time 0Min
  • Cook time 1Hr, 35Min
  • Technique Braise
  • Meat Lamb
  • Cut Shoulder
  • Serves 4

Looking for delicious recipes for natural lamb? Check out our tasty recipe for Braised Lamb with Stout and Black Pepper and Creamed Polenta.


Lamb Ingredients:
1 boneless lamb shoulder
2 carrots, roughly cut
2 sticks celery, roughly cut
1 onion, roughly cut
7 ounces walnuts, plus extra for garnish
8 ½ cups strong lamb or beef stock
2 cups stout
black peppercorns
bay leaves
bouquet of fresh herbs

Polenta Ingredients:

2 cups milk
2 ounces fine polenta
1 ½ ounces grated parmesan
salt and freshly ground white pepper
julienne of fried leek for garnish


For the Lamb and Sauce: Seal the lamb shoulder on all sides in a hot pan then sit on a bed of the roughly cut vegetables and most of the walnuts. Add the stock and stout, peppercorns, bay leaves and herbs, then cover with aluminium foil and place in a 350ºF oven for approximately 1 ½ hours.

When cooked, break the lamb into large chunks and set aside for serving, retaining the roasting liquor. Strain the liquor and remove any excess fat, reserving the liquor.

Mouille the vegetables and add to the strained roasting liquor. Bring this sauce to the boil, then simmer until it has reached the desired consistency.

For the Polenta: Bring the milk almost to boiling point then add the polenta and ground parmesan, making sure that both are thoroughly mixed in. Stir the polenta until it starts to thicken then add the salt and pepper to taste. Let the polenta rest 5 minutes before using.

To Serve: Put a spoon of the soft polenta in the center of a large dish and place a “chunk” of the lamb on the polenta. Add the sauce around the dish and garnish with a julienne of fried leek and extra walnuts