Ingrédients pour Lamb Ragout
- 1.5 lbs boneless lamb stew meat, cut into 1-inch cubes
- 1 tablespoon butter
- Olive Oil
- 4 cloves minced garlic
- Fresh Rosemary Needles
- 1 cup Merlot
- Reduced Sodium Beef Broth
- Tomato Puree
- 1 pint (2 cups) quartered Roma tomatoes
- Kalamata Olive
- Fresh Parsley
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Comment préparer Lamb Ragout
- Heat 2 tablespoons olive oil and 1 tablespoon butter in a large Dutch oven or pot over high heat.
- Add 1.5 lbs boneless lamb stew meat, cut into 1-inch cubes, and brown on all sides. Remove lamb from pot and set aside.
- Add 4 cloves minced garlic and 2 teaspoons fresh rosemary to the pot. Stir for 30 seconds until fragrant.
- Pour in 1 cup Merlot and scrape up any browned bits from the bottom of the pot. Add 1 cup beef broth and 2 tablespoons tomato paste. Stir to combine.
- Return the lamb to the pot. Reduce heat to low, cover, and simmer for 1 hour.
- Remove the lid, increase heat to medium-high, and cook until the sauce has thickened slightly, about 15-20 minutes.
- Add 1 pint (2 cups) quartered Roma tomatoes, 1/2 cup pitted Kalamata olives, and 1/4 cup chopped fresh parsley. Cook for another 5 minutes.
- Serve hot over your favorite side dish, such as mashed sweet potatoes or creamy polenta.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
9g
Fat
65g
Carbs
1g
