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Ingredients:
500 g lamb, cubed
3 tbs olive oil
3 cloves garlic, finly chopped
1 tbs finely chopped fresh rosemary leafs
Half cup dry red wine
1 can beef broth
3 tbs tomato puree
4 tomatoes, chopped
half cup black olive,chopped
1 tbs chopped fresh parsley
Method:
1. Heat oil and brown lamb over high heat.
2. Add garlic and rosemary, stir for 30 seconds.
3. Add wine and stir, mix in beef broth and tomato puree.
4. Reduce heat, cover and simmer for 1 hour.
5. Remove cover, increase heat to medium high and cook until sauce begins to thicken.
6. Add tomatoes and olives and cook 5 minutes.
7. Stir in parsley and serve.
Enjoy!
Recommended wine:
Louis Martini Sonoma Cabernet Sauvignon (2009)
The 2009 Sonoma County Cabernet Sauvignon was crafted from several of Sonoma County’s most prestigious appellations and blended seamlessly to bring together the unique characteristics of each, creating a superbly balanced Cabernet Sauvignon.
The wine offers many layers, featuring aromas and flavors of red cherry, blackberry and fresh sage with an underlying dry creek dustiness.
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