Summary

Ingredients

• 500 g lamb
• 2 onions)
• 2 carrot (s)
• 2 stalks celery
• 500 ml red wine, dry
• 1 can tomato (s), 400 g
• some tomato paste
• 3 bay leaves
• some stalks rosemary
• salt and pepper
• Flour, for dusting
• some olive oil

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Instructions

1. Preheat oven to 180 degrees.
2. Cut the lamb into 2 cm cubes and remove fat and tendons. Cut the onions, carrots and celery into small cubes and sauté them with the bay leaves and rosemary in a little olive oil in an ovenproof saucepan until it has turned color but is still firm to the bite. The meat is dusted with a little flour and then added to the vegetables with the wine and canned tomatoes. Season with salt, pepper and a little tomato paste, stir well and bring to a simmer with the lid closed.
3. Put the pot in the oven for 1 1/2 hours. Take the lid off the pot for the last half hour. Season again to taste, remove the bay leaves and rosemary and serve hot with baguette or potatoes.