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    Next-day lamb ragu

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    Next-day lamb ragu

    • Preparation time: 25 minutes
    • Cooking time: 1 hour 45 minutes
    • Total time: 2 hours 5 minutes

    Serves: 6


    1 tbsp olive oil
    2 carrots, finely diced
    3 celery stalks, finely diced
    2 leeks, trimmed and finely diced
    4 garlic cloves,finely chopped
    ½ x 20g pack rosemary, leaves only,finely chopped
    ½ x 15g pack oregano, leaves roughly chopped
    3 bay leaves
    2 tbsp tomato purée
    250ml red wine
    500ml fresh chicken stock
    400-500g leftover lamb, cut into bitesized pieces
    250ml leftover roasting juices or gravy, optional


    1. Heat the oil in a large, heavy-based saucepan, then add the carrots, celery and leeks with a pinch of salt. Cook, covered, over a medium heat for 5 minutes, then uncover and fry for another 10-15 minutes,
    until soft and golden, but not browned.

    2. Add the garlic and herbs, cook for 3-4 minutes, then stir in the tomato purée and wine. Increase the heat to boil rapidly for 3-4 minutes, until the alcohol evaporates. Add the stock, lamb and roasting juices or gravy (or 250ml water). Season and simmer, stirring often, for 1 hour 15 minutes, until the lamb is tender and coated in a thick sauce. Season, then serve with polenta, mash or pasta, if liked.

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