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Meat, South and mountains

Braised lamb with olives and polenta

Braised lamb with olives and polenta is a stew for 4 that takes 90 minutes and stays easy to make, at about €4.20 per person. The lamb simmers slowly with tomatoes, white wine, and black olives until it turns fork tender. The key is browning the meat in small batches before letting it braise gently under a lid.

Tender braised lamb with olives and tomatoes, served over creamy polenta to soak up every bit of sauce.

Braised lamb with olives and polenta
Total time
1 h 30
Difficulty
Easy
Cost per person
€4.20
Calories per person
630 kcalcalculated by Kiloach, your weight coach
Season
Spring, Fall

Lamb braised with tomatoes, white wine, and black olives turns fork tender, almost falling apart on its own. The olives bring a salty edge while the thyme perfumes the sauce without ever taking over. It's a generous dish, best suited for days when you have a little time to spare.

This works well for a relaxed Sunday or a weeknight dinner if you start cooking early in the day. The creamy polenta underneath soaks up all the sauce, turning this into a complete meal with no side dish needed. It suits adults and teenagers best, since kids can sometimes be wary of olives.

The ingredients

4 people

Butcher

  • Lamb shoulder, cut into pieces 900 g

Fruits and vegetables

  • Onion 2
  • Garlic 3 cloves
  • Thyme 4 sprigs

Pantry

  • Crushed tomatoesoften in the pantry 400 g
  • Dry white wine 20 cl
  • Black olives 100 g
  • Instant polentaoften in the pantry 250 g
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

The step by step recipe

  1. Brown the lamb in batches in the hot oil, then set it aside. 12 min

    Pat the pieces dry with paper towels before searing them.

  2. Cook the onion and garlic in the same pot, then deglaze with the wine. 5 min

    Scrape the bottom of the pot well with a spatula.

  3. Return the lamb to the pot, add the tomatoes and thyme, season with salt and pepper, and let it simmer covered. 1 h

    A gentle simmer keeps the meat tender.

  4. Add the olives ten minutes before the end of cooking. 10 min

    They flavor the sauce without breaking down.

  5. Cook the polenta according to the package and serve the lamb on top. 8 min

    A knob of butter stirred in at the end makes it silkier.

Our tips to get it right

  • Pick well marbled lamb shoulder rather than leg, it stays juicier after an hour of simmering.
  • If the sauce looks too thin at the end of cooking, remove the lid for ten minutes to let it reduce.
  • Taste before adding more salt, the black olives already season the sauce naturally.

The variations

  • Swap the lamb shoulder for pork neck for a more budget friendly dish that turns out just as tender.
  • For a vegetarian version, replace the lamb with mushrooms and chickpeas, and cut the simmering time down to 25 minutes.
  • To save time, use lamb already cut into cubes and shorten the braise to 40 minutes.

What to serve it with

  • A sharply dressed green salad
  • Crusty bread for soaking up sauce
  • A glass of the same white wine

Storage

This braised lamb keeps for 3 days in the fridge in a sealed container, and the flavor often deepens overnight. It freezes well for up to 2 months, though the polenta is best made fresh each time. Reheat gently on the stovetop with a splash of water to loosen the sauce.

Questions about this dish

Can you make this braised lamb ahead of time?

Yes, it's actually better that way since the tomato and olive sauce deepens in flavor after a night in the fridge. Reheat it gently covered and cook the polenta fresh right before serving.

Which olives work best for this recipe?

Meaty black olives like Kalamata or Nyons hold up well during cooking without turning bitter. Skip pitted olives packed in overly vinegary brine, since they can throw off the sauce.

Can you use regular polenta instead of instant polenta?

Yes, but plan for 30 to 40 minutes of cooking with frequent stirring, compared to just a few minutes for instant polenta. The result is just as creamy if you stir in a little butter at the end.

How do you know when the lamb is cooked enough?

The meat should pull apart easily with a fork without resisting. If it's still firm after 60 minutes, let it braise covered for another fifteen minutes.

How long does it take to make a braised lamb with olives and polenta?

Count 1 h 30 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a braised lamb with olives and polenta?

About 630 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a braised lamb with olives and polenta cost?

About €4.20 per serving, or €16.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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