Lamb Ragout

Total Time: 1 hr 55 mins Preparation Time: 15 mins Cook Time: 1 hr 40 mins

Ingredients

• Servings: 6
• 2 1/2 lbs boneless lamb blade roast, cut into 1-1/2-inch cubes
• 1 tablespoon olive oil
• 1 large onion, halved and sliced
• 4 garlic cloves, chopped
• 1/4 cup balsamic vinegar
• salt
• 2 carrots, peeled and diced
• 1 bay leaf
• 1 1/2 cups dry red wine
• 1 cup chicken broth
• 1/2 cup sun-dried tomato packed in oil, drained and chopped
• 2 tablespoons flat leaf parsley, chopped

Recipe

• 1 in a large frying pan over medium-high heat, warm the olive oil.
• 2 add the lamb and cook until evenly browned, about 6 minutes.
• 3 transfer the lamb to a heavy saucepan.
• 4 adding more oil to the pan if needed, saute the onion over medium heat, stirring often, until browned, about 5 minutes, adding the garlic during the last 30 seconds.
• 5 add the vinegar and deglaze the pan by stirring to scrape up any browned bits from the pan bottom.
• 6 pour the liquid over the lamb and season to taste with salt.
• 7 add the carrots, bay leaf, and enough wine and broth almost to cover.
• 8 bring to a boil, reduce the heat to low, cover and simmer until the meat is tender, about 1-1/2 hours.
• 9 about 15 minutes before the lamb is done, stir in the tomatoes.
• 10 taste and adjust the seasoning.
• 11 garnish with the parsley.
• 12 serve over polenta or mashed potatoes.