Argentine gauchos invented this stew using wild pumpkins that only grow in Patagonia's volcanic soil during winter months.
Lamb Stew with Polenta and Pumpkin
Dive into a warm bowl of tender lamb stew, where succulent chunks of meat simmer with aromatic herbs and vibrant veggies, creating a flavor explosion! Paired with velvety polenta and sweet roasted pumpkin, this dish is the ultimate comfort food that brings a taste of home to your table. Get ready to savor every bite!
Prep
30
min
Cook
120
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- carrot
- celery
- garlic
- leek
- onion
🥩Meat & Seafood(1)
- lamb piece (shoulder, leg, or ribs) (454 g)
🥛Dairy & Eggs(2)
- butter (14 g)
- milk (2.11 cup)
🫙Pantry Staples(1)
- polenta (240 ml)
🧂Spices & Seasonings(2)
- rosemary
- salt and pepper
🍯Sauces & Condiments(1)
- white wine
📦Other(1)
- pumpkin (240 ml)
👨🍳 Instructions
- 1
Preheat the oven and sear the lamb in olive oil until browned.
- 2
Chop the onion, carrot, celery, leek, and garlic into small pieces.
- 3
Add the chopped vegetables to the pan with the lamb and sauté until softened.
- 4
Add rosemary, bay leaves, and whole garlic cloves to the pot.
- 5
Pour in white wine and season with salt and pepper.
- 6
Transfer the pot to the oven and cook for about 2 hours until the lamb is tender.
- 7
Meanwhile, prepare the polenta by cooking it with milk and adding diced pumpkin.
- 8
Serve the lamb stew over the creamy polenta.
💡 Pro Tips
- ✓Sear lamb at 400-450°F surface temperature to trigger the Maillard reaction, which creates over 600 flavor compounds that won't develop during the low-heat braising phase.technique400-450°F surface temperature
- ✓Add white wine after vegetables have caramelized but before liquid reduces by more than 50%, as alcohol needs sufficient liquid volume to cook off properly without concentrating bitter compounds.timing50% reduction maximum
- ✓Cook polenta with a 4:1 liquid-to-cornmeal ratio and whisk continuously for the first 5 minutes to prevent lumping as starches gelatinize at 140-160°F.technique4:1 ratio, 140-160°F
- ✓Braise lamb at exactly 325°F oven temperature because collagen converts to gelatin optimally at 160-180°F internal temperature, which this oven temp maintains without overcooking.equipment325°F oven, 160-180°F internal
- ✓Add diced pumpkin to polenta during the last 10 minutes of cooking since pumpkin's high water content (90%) will thin the polenta if added too early.timing10 minutes, 90% water content
Share this recipe
Prep
30
min
Cook
120
min
Serves
4
people
Level
intermediate
Share this recipe
Argentine gauchos invented this stew using wild pumpkins that only grow in Patagonia's volcanic soil during winter months.
Lamb Stew with Polenta and Pumpkin
Dive into a warm bowl of tender lamb stew, where succulent chunks of meat simmer with aromatic herbs and vibrant veggies, creating a flavor explosion! Paired with velvety polenta and sweet roasted pumpkin, this dish is the ultimate comfort food that brings a taste of home to your table. Get ready to savor every bite!
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- carrot
- celery
- garlic
- leek
- onion
🥩Meat & Seafood(1)
- lamb piece (shoulder, leg, or ribs) (454 g)
🥛Dairy & Eggs(2)
- butter (14 g)
- milk (2.11 cup)
🫙Pantry Staples(1)
- polenta (240 ml)
🧂Spices & Seasonings(2)
- rosemary
- salt and pepper
🍯Sauces & Condiments(1)
- white wine
📦Other(1)
- pumpkin (240 ml)
👨🍳 Instructions
- 1
Preheat the oven and sear the lamb in olive oil until browned.
- 2
Chop the onion, carrot, celery, leek, and garlic into small pieces.
- 3
Add the chopped vegetables to the pan with the lamb and sauté until softened.
- 4
Add rosemary, bay leaves, and whole garlic cloves to the pot.
- 5
Pour in white wine and season with salt and pepper.
- 6
Transfer the pot to the oven and cook for about 2 hours until the lamb is tender.
- 7
Meanwhile, prepare the polenta by cooking it with milk and adding diced pumpkin.
- 8
Serve the lamb stew over the creamy polenta.
💡 Pro Tips
- ✓Sear lamb at 400-450°F surface temperature to trigger the Maillard reaction, which creates over 600 flavor compounds that won't develop during the low-heat braising phase.technique400-450°F surface temperature
- ✓Add white wine after vegetables have caramelized but before liquid reduces by more than 50%, as alcohol needs sufficient liquid volume to cook off properly without concentrating bitter compounds.timing50% reduction maximum
- ✓Cook polenta with a 4:1 liquid-to-cornmeal ratio and whisk continuously for the first 5 minutes to prevent lumping as starches gelatinize at 140-160°F.technique4:1 ratio, 140-160°F
- ✓Braise lamb at exactly 325°F oven temperature because collagen converts to gelatin optimally at 160-180°F internal temperature, which this oven temp maintains without overcooking.equipment325°F oven, 160-180°F internal
- ✓Add diced pumpkin to polenta during the last 10 minutes of cooking since pumpkin's high water content (90%) will thin the polenta if added too early.timing10 minutes, 90% water content