Step 1

Heat half of the oil in a large, deep, heavy-based saucepan on medium-high. Cook lamb, in batches, for 6-8 minutes or until browned all over. Transfer to a plate.

Step 2

Heat remaining oil in same pan on medium. Cook onion, carrot and celery for 5 minutes or until onion is tender. Add garlic and pancetta, and cook, stirring, for 5 minutes or until pancetta starts to brown. Add wine; simmer for 2 minutes or until wine is reduced by half. Stir in stock, lamb, passata, thyme, oregano and bay leaves. Season. Bring to the boil. Reduce heat to low. Cover and simmer for 21/2 hours or until lamb is tender. Turn lamb once during cooking. Remove and discard sprigs and bay leaves. Set aside to cool completely.

Step 3

Transfer cacciatore to a large, airtight, freezer-safe container. Freeze for up to 3 months.

Step 4

Thaw cacciatore in the fridge overnight.

Step 5

Put cacciatore in a large saucepan on medium-high heat. Bring to the boil. Reduce heat and simmer for 15-20 minutes or until heated through. Stir in olives and capers.

Step 6

Meanwhile, make Creamy parmesan polenta. Bring stock to the boil in a medium saucepan on high heat. Gradually stir in polenta. Cook, stirring constantly, for 4-5 minutes or until mixture thickens and polenta is tender. Remove from heat. Stir in parmesan and cream. Season.

Step 7

Serve cacciatore on polenta, sprinkled with parmesan and with broccolini on the side.