braised lamb ragu

Ingredients

• Servings: 6
• 2 pounds lamb shoulder roast, cut into cubes
• 1 teaspoon dried rosemary leaves, crumbled
• 1 teaspoon dried thyme leaves
• 1 teaspoon ground black pepper
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• 1 onion, diced
• 1 carrot, peeled and diced
• 2 cloves garlic, minced
• 1/2 cup dry red
• 1 (28 ounce) can diced tomatoes
• 1 cup chicken stock

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• season lamb with the rosemary, thyme, pepper, and salt. heat oil in a large large dutch over over medium-high heat. sear lamb in the hot oil until well browned on all sides, about 10 minutes.
• stir onion and carrot into pot; cook until onion is soft, about 3 minutes. add the garlic and cook until fragrant, about 1 minute.
• pour in the ; stir, scraping the bottom of the pot to release any browned bits from the bottom. stir in the tomatoes and stock. bring to a simmer; cook until meat is very tender and the sauce has thickened, about 30 minutes.