Heat the olive oil over a high heat in a medium sized, heavy based sauce pan. Add the lamb and sear till all browned, remove from pan and reserve to one side.
Turn down the heat to medium and add the onion, garlic, rosemary, thyme, sage, celery, fennel, mushrooms and dried chilli and sauté till soft and starting to caramelize.
Return the lamb to the pan, then add the tomatoes, white wine, stock, and jelly, reduce the heat to low and simmer for at least two hours (the longer the better), you can just pop in the oven and leave on a low heat if that’s easier.
While the ragù is cooking make the chimichurri, add all ingredients into a food processor and blitz, if you don’t have one then finally chop and combine.
When ready to serve, prepare the polenta to the instructions on the packet – we suggest also adding lots of butter and parmesan to make it deliciously luxurious. Serve the polenta in a warmed bowl and spoon the ragù on top, then grate parmesan and drizzle the chimichurri.