Ingredients:

  • 2 lbs (900 g) lamb shoulder, cut into 1-inch cubes
  • 2 tablespoons (30 mL) olive oil
  • 1 large onion, finely chopped
  • 2 carrots, finely chopped
  • 2 celery stalks, finely chopped
  • 4 cloves garlic, minced
  • 1 cup (240 mL) red wine (preferably a dry red like Merlot or Cabernet Sauvignon)
  • 1 can (14 oz / 400 g) crushed tomatoes
  • 1 tablespoon (15 g) concentrated tomato paste
  • 2 sprigs of fresh rosemary
  • 1 bay leaf
  • Salt and pepper, to taste
  • Freshly grated Parmesan cheese (optional)
  • Fresh rosemary leaves for garnish (optional)

Instructions:

  1. Heat olive oil in a heavy-bottomed pot over medium-high heat.
  2. Season lamb cubes with salt and pepper; add to the pot.
  3. Sear until browned on all sides; remove and set aside.
  4. In the same pot, add chopped onion, carrot, and celery.
  5. Sauté for 5-7 minutes until softened; add minced garlic and cook for an additional minute.
  6. Pour in the red wine, scraping the bottom of the pot to release any flavorful bits.
  7. Let it simmer for 2-3 minutes until reduced slightly.
  8. Return the seared lamb to the pot, add crushed tomatoes, tomato paste, rosemary, and bay leaf.
  9. Stir to combine; adjust seasoning with salt and pepper.
  10. Bring the mixture to a gentle simmer; cover and cook for 1 hour on low heat, stirring occasionally.
  11. Taste and adjust seasoning if necessary; remove rosemary sprigs and bay leaf before serving.