Lamb Ragout

11 ingredients
7 steps

Ingredients

  • 1 lb boneless lamb, cubed
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 2 teaspoons finely chopped fresh rosemary needles
  • 1/2 cup merlot or 1/2 cup dry white wine
  • 1 (14 ounce) can reduced-sodium beef broth
  • 3 tablespoons tomato puree
  • 4 roma tomatoes, chopped
  • 1/4 cup kalamata olive, pitted and chopped
  • 1 tablespoon chopped fresh parsley

Directions

  1. 1
    Heat oil and butter and brown lamb over high heat.
  2. 2
    Add garlic and rosemary, stir for 30 seconds.
  3. 3
    Add wine and stir, mix in beef broth and tomato puree.
  4. 4
    Reduce heat, cover and simmer for 1 hour.
  5. 5
    Remove cover,increase heat to medium high and cook until sauce begins to thicken.
  6. 6
    Add tomatoes and olives and cook 5 minutes.
  7. 7
    Stir in parsley and serve.

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