Summary

Ingredients

• 600 g boneless lamb (le or shoulder)
• 80 g bacon, streaky
• 1 onion (s)
• 2 cloves garlic)
• olive oil
• Clarified butter
• 1 ½ tablespoon flour
• 200 ml meat broth
• 200 ml red wine, drier
• 2 tablespoon tomato paste
• 1 pinch (s) cinnamon
• Salt and pepper from the mill

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Instructions

1. Cut the lamb into cubes. Finely dice the onions and garlic. Cut the bacon into small strips.
2. Fry the onions and bacon in a mixture of oil and clarified butter in a roaster, add the garlic and fry briefly, then remove everything from the roaster. Add the lamb and sear it on all sides. Add the onion mixture again. Dust everything with the flour, sweat briefly and then deglaze with meat stock. Season to taste with salt and pepper, cover and simmer on a low heat. Stir occasionally.
3. After 30 minutes pour in the red wine, stir in the tomato paste and season with a pinch of cinnamon. Braise for another 30 minutes. Just before the end of the cooking time, remove the lid and reduce the sauce a little. Season again to taste before serving.
4. Broad ribbon noodles or parsley potatoes are ideal as a side dish.