Bush-Spiced Lamb Ragu on Creamy Wattleseed Polenta

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

A rich lamb ragu infused with bush spices served over smooth polenta enhanced with native wattleseed for a uniquely Australian twist. This australian-inspired pasta ready in about 160 minutes pairs lamb shoulder, diced, olive oil, large, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 600 g lamb shoulder, diced
• 3 tbsp olive oil
• 1 large, diced onion
• 1 medium, diced carrot
• 1, diced celery stalk
• 4, minced garlic cloves
• 400 g canned crushed tomatoes
• 1 cup red wine
• 1 cup beef broth
• 2 tsp, ground wattleseed
• 1 tsp dried thyme
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 cup polenta
• 4 cups water
• 2 tbsp butter
• 1/3 cup grated parmesan cheese

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottom pot over medium-high heat. Add 600 g diced lamb shoulder and brown on all sides, about 6-8 minutes. Remove and set aside.
2. Step 2: In the same pot, add 1 large diced onion, 1 diced carrot, and 1 diced celery stalk. Sauté for 5 minutes until softened and fragrant. Add 4 minced garlic cloves and cook another 1 minute.
3. Step 3: Return lamb to the pot, then pour in 1 cup red wine. Simmer for 5 minutes to reduce slightly.
4. Step 4: Add 400 g canned crushed tomatoes, 1 cup beef broth, 2 tsp ground wattleseed, 1 tsp dried thyme, 1 1/2 tsp salt, and 1 tsp black pepper. Stir to combine.
5. Step 5: Reduce heat to low, cover partially, and simmer the ragu gently for 2 hours, stirring occasionally until the lamb is tender and sauce thickens.
6. Step 6: Meanwhile, bring 4 cups water to a boil in a saucepan. Slowly whisk in 1 cup polenta, reduce heat to low, and cook, stirring frequently, for 20 minutes until thick and creamy.
7. Step 7: Remove polenta from heat and stir in 2 tbsp butter and 1/3 cup grated Parmesan cheese until smooth.
8. Step 8: To serve, spoon creamy wattleseed polenta onto plates and top with a generous ladle of lamb ragu.