Mediterranean kid ragout

Ingredients for 4 servings:

• 1 kg kid – shoulder with bone, alternatively lamb shoulder
• 3 tbsp olive oil
• 2 medium-sized onions, diced
• 2 garlic cloves, chopped
• 75 g soup vegetables, diced
• 2 tbsp tomato paste
• 1 tbsp flour, heaped
• 100 ml red wine, dry
• 750 ml stock, cooked from the bones and trimmings
• 4 stalk(s) Celery
• 1 red bell pepper(s)
• ½ bunch thyme
• some sage
• 100 g green olives, pitted
• 2 tbsp lemon juice
• 1 pinch(s) of sugar
• salt and pepper
• Bones and trimmings of the removed shoulder
• 1 tbsp black pepper, crushed
• 1 medium-sized onion(s), halved
• 1.2 liters of water
• Salt

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 45 minutes

fine Mediterranean cuisine

Remove the meat from the bones and cut into approximately 2 cm cubes. For the stock: Place the bones and trimmings, the coarsely ground black pepper, and the halved onion in cold water. Bring to a boil, skim off the foam, add salt, and simmer covered over medium heat for a good hour. Then pour through a sieve. This should yield approximately 750 ml. Brown the meat in batches in the oil in a saucepan and set aside. Brown the onions, garlic, and soup vegetables. Add the tomato paste and sauté. Return the meat to the pan, stir, and sprinkle with flour. Allow to brown slightly, add the red wine, allow to evaporate, and top up with the stock. Simmer over medium heat for approximately 35 minutes. Meanwhile, dice the celery stalks and bell pepper, add to the pan, and simmer for another 10 minutes. Just before serving, add the olives and finely chopped herbs. Season with lemon juice, sugar, salt, and pepper. Serve with wide ribbon pasta.