Lamb with Red Wine

Instructions

1. Season the lamb cubes with salt and pepper generously on all sides.
2. In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the lamb cubes in batches, making sure not to overcrowd the pan. Brown the lamb on all sides, approximately 5 minutes per batch. Remove the lamb and set aside on a plate.
3. In the same pot, reduce the heat to medium. Add the onions, garlic, carrots, and celery. Cook and stir until the vegetables are softened and the onions are translucent, about 8-10 minutes.
4. Stir in the tomato paste and cook for 1-2 minutes. Pour in the red wine and scrape the bottom of the pot with a wooden spoon to release any brown bits (this is called deglazing and it adds extra flavor). Simmer for about 5 minutes or until the wine is reduced by half.
5. Return the browned lamb to the pot along with any accumulated juices. Add the beef stock, rosemary, and bay leaves.
6. Bring the pot to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 1.5 to 2 hours, or until the lamb is tender and the flavors are well combined. Occasionally check and stir to make sure nothing sticks to the bottom.
7. In a small bowl, combine the flour and butter to make a paste. When the lamb is cooked, remove the bay leaves and rosemary sprig. Increase the heat to medium and stir in the flour-butter paste to the pot. Cook, stirring, until the sauce thickens, about 5 minutes.
8. Taste the sauce and adjust the seasoning with more salt and pepper if needed. Serve your lamb with red wine hot, perhaps over mashed potatoes or alongside crusty bread to soak up the delicious sauce.