Lamb ragout in a fruity, creamy sauce

Ingredients for 4 servings:

• 800 g lamb shoulder(s)
• 3 tbsp extra virgin olive oil
• 2 tbsp beet syrup
• 3 tbsp red wine, dry
• 1 pinch of cinnamon powder
• 1 pinch of allspice powder
• 2 tbsp clarified butter
• 2 large onions
• 1 clove(s) garlic
• 250 ml red wine, dry
• 200 g prunes
• 150 ml Lamb stock
• 2 tbsp sour cream
• salt and pepper

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour; Total time approx. 13 hours 45 minutes

autumnal dish, served with potato casserole

Bone out the meat and cut into bite-sized cubes. If desired, make your own stock from the trimmings. Mix oil with beetroot syrup, 3 tablespoons of wine, cinnamon, and allspice. Marinate the meat cubes overnight. Peel the onion and garlic and chop roughly. Heat clarified butter in a casserole dish and sear the meat. Add the onion, garlic, and five prunes, along with the remaining marinade, and bring to a boil. Reduce the liquid over medium heat. Pour in 200 ml of red wine and reduce again. Pour in the lamb’s fillet and simmer gently with the lid on for about an hour. There should be no trace of onions or prunes left. In the meantime, halve the remaining prunes and sauté them in the remaining red wine until the wine has reduced. Mix a little of the sauce with the sour cream to refine the sauce, season to taste with salt and pepper, and finally stir the red wine plums into the ragout. The side dish was potato casserole.