Italian lamb ragout

Ingredients for 4 servings:

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

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Agnello speciality

Cut the lamb into cubes. Finely dice the onions and garlic. Cut the bacon into small strips. In a roasting pan, fry the onions and bacon in a mixture of oil and clarified butter, add the garlic and fry briefly, then remove everything from the roasting pan. Add the lamb and sear on all sides. Add the onion mixture again, dust everything with flour, sweat briefly, and then deglaze with the meat stock. Season with salt and pepper, cover, and simmer over low heat, stirring occasionally. After 30 minutes, add the red wine, stir in the tomato paste, and season with a pinch of cinnamon. Simmer for another 30 minutes. Just before the end of the cooking time, remove the lid and reduce the sauce slightly. Season again before serving. Wide tagliatelle or parsley potatoes go well as a side dish.