Lamb Ragout

• 1 lb boneless lamb, cubed
• 1 tablespoon butter
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 2 teaspoons finely chopped fresh rosemary needles
• 1/2 cup merlot or 1/2 cup dry white wine
• 1 (14 ounce) can reduced-sodium beef broth
• 3 tablespoons tomato puree
• 4 roma tomatoes, chopped
• 1/4 cup kalamata olive, pitted and chopped
• 1 tablespoon chopped fresh parsley

1. Heat oil and butter 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.

boneless lamb, butter, olive oil, garlic, rosemary needles, merlot, beef broth, tomato puree, roma tomatoes, kalamata olive, parsley

Taken from www.food.com/recipe/lamb-ragout-28726 (may not work)