Rich and Meaty Lamb Ragu
- 2 pounds stew lamb, cut in chunks
- Salt and freshly ground black pepper
- 2 onions
- 4 sprigs fresh rosemary
- 3 tablespoons fresh sage
- 8 cloves garlic
- 1 big carrot, peeled
- Olive oil
- 2 cups red wine
- 1 28-ounce can peeled whole plum tomatoes
- Produce
- Carrot, big (1)
- Garlic (8 cloves)
- Onions (2)
- Plum tomatoes, whole (1 28-ounce can)
- Rosemary, fresh (4 sprigs)
- Sage, fresh (3 tablespoons)
- Meat
- Stew lamb (2 pounds)
- Cooking & Baking
- Olive oil (1)
- Salt and freshly ground black pepper (1)
- Beer, Wine & Liquor
- Red wine (2 cups)
Preparation
Read recipe preparation on thekitchn.com
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Recipe Stats
Published February 18, 2010 (2 years ago).
20 people saved this recipe.
