Lamb Ragout

5 from 6 votes
Cook Time 1 hr 20 mins
Total Time 1 hr 20 mins
Course Dinner
Cuisine European
Servings 4 people
Calories 143 kcal


  • 600 g Lamb **
  • 3 tablespoon Extra virgin olive oil
  • 3 Onions
  • 3 Garlic cloves
  • 1 tablespoon Tomato paste
  • 200 ml Red wine
  • 300 ml Vegetable broth
  • Salt and pepper
  • 1 teaspoon Herbs de Provence
  • 1 branch Rosemary
  • 1 branch Mixed cornstarch


  • Rinse the meat with cold water and cut it into cubes. Cut the onions into wedges and finely chop the garlic. Preheat a roasting pan (if possible made of cast iron).
  • Heat the oil in a large pan and quickly fry the meat cubes in two portions until golden brown on all sides. If they have already taken some color, roast the onions on the side. Finally, add the garlic with the tomato paste and simmer for just a minute. Then immediately deglaze with the red wine.
  • Pour the entire contents of the pan into the preheated roasting pan, simmer the roasting set with the vegetable stock that is still in the pan and also pour it into the roasting pan. Season everything with pepper, salt and herbs from Provence, place the rosemary sprig on top and cover the ragout with a lid and simmer for about an hour over a mild heat.
  • If necessary, bind the braised stock with a little mixed cornstarch (about 1 heaping teaspoon of Mondamin mixed with half a cup of water) and serve the ragout. Today I had small potato dumplings and peppered vegetables with it ... it was a "poem"!
  • ** I like to buy my lamb from the Turkish, where it is always very fresh and, above all, tender, as lamb should be.


Serving: 100gCalories: 143kcalCarbohydrates: 1.3gProtein: 0.3gFat: 13.2g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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