Summary

Ingredients

• 1 kg lamb (ragout), e.g. removed from the leg
• 6 shallot (s)
• 3 small carrot (s)
• 3 large tomato (s)
• 3 tablespoon tomato paste
• 6 cloves garlic
• 2 sprigs rosemary, fresh
• 1 small Bunch thyme, fresh or alternatively dried
• 0.5 ½ cup meat broth
• 0.5 ½ cup olive oil
• 0.25 liter ¼ red wine
• Black pepper from the mill
• salt
• 1 small chilli pepper (s)
• some butter

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Instructions

1. Peel the onions, 4 cloves of garlic and carrots, chop them in the food processor or cut them into small pieces by hand and grate the carrots into fine sticks. Cut the chilli peppers lengthways and remove the seeds. Heat the oil and gently sauté the vegetables, then put them away.
2. In the meantime, reduce the red wine a little. (Simmer open for about 5 minutes)
3. Loosen the rosemary needles from the stems and chop them, as well as 2 cloves of garlic. Prepare both with a piece of butter in a bowl.
4. Scald the tomatoes, peel them and cut into small pieces. Let the tomatoes with the tomato paste and the meat broth reduce a little in a saucepan, then put away.
5. Gradually fry the prepared meat (cut into cubes) in hot olive oil. Not the entire amount at once, otherwise water will leak out and the meat will not fry, but rather simmer! After searing, add the rosemary, garlic and butter mixture and continue to fry briefly over a low heat.
6. Add the vegetable mixture, then pour in the red wine and bring to the boil. Add the cooked tomato mixture. Pluck the thyme leaves from the stalks, add to the ragout and season with pepper.
7. Let simmer gently in a closed pot at a low temperature for approx. 1 1/2 - 2 hours. Stirring occasionally. If you like, the ragout can be bound a little with cold bits of butter. Season with salt and pepper if necessary.
8. Fine ribbon noodles go well with it, e.g. Bavette and green salad.