Entree: France – Languedoc-Roussillon – Ragoût d'Agneau (Slow-braised lamb stew with vegetables and aromatic southern French herbs)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs

Total 2 hrs 20 min

Ingredients

- 2 lb (900 g) lamb shoulder, trimmed and cut into 1 1/2-inch pieces
- 4 tbsp (60 ml) olive oil, divided
- 4 oz (115 g) bacon or pancetta, diced
- 1 large onion, about 8 oz (225 g), chopped
- 2 medium carrots, about 6 oz (170 g), sliced on the bias
- 3 cloves (about 9 g) garlic, minced
- 2 tbsp (30 g) tomato paste
- 1/4 cup (30 g) all-purpose flour for dusting the lamb
- 1 cup (240 ml) dry red wine
- 2 cups (480 ml) beef or lamb stock
- 1 can 14 oz (400 g) crushed tomatoes
- 2 tsp (2 g) Herbes de Provence
- 2 bay leaves (approx. 0.5 g)
- 2 sprigs fresh thyme (approx. 1 g)
- 1 tbsp (15 ml) red wine vinegar (optional, to finish)
- Salt and freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Pat the lamb pieces dry, season with salt and pepper, and dust lightly with the flour, shaking off excess.
2. In a large heavy-bottomed Dutch oven or casserole, heat 2 tbsp (30 ml) olive oil over medium-high heat. Add the diced bacon or pancetta and cook until rendered and browned, about 4 minutes. Remove with a slotted spoon and set aside.
3. Increase heat to high and add remaining 2 tbsp (30 ml) olive oil. Working in batches, brown the lamb pieces on all sides, about 3–4 minutes per batch. Transfer browned lamb to a plate.
4. Reduce heat to medium, add the chopped onion and carrots to the pot and sauté until softened and beginning to color, about 6–8 minutes. Stir in the minced garlic and tomato paste and cook 1–2 minutes until fragrant.
5. Pour in the red wine to deglaze the pot, scraping up browned bits from the bottom. Let the wine reduce by about half, 3–5 minutes.
6. Return the lamb and cooked bacon to the pot. Add the crushed tomatoes, stock, Herbes de Provence, bay leaves and thyme. Bring to a gentle simmer, then cover and transfer to a preheated 325°F (160°C) oven, or reduce heat and simmer on the stovetop.
7. Braise until the lamb is very tender, about 1 1/2 to 2 hours. Check occasionally and add a splash of stock if the liquid reduces too much.
8. Remove bay leaves and thyme sprigs. Stir in red wine vinegar if using, adjust seasoning with salt and pepper, and sprinkle with chopped parsley. Serve hot with boiled potatoes, polenta, or crusty bread.