Lamb Ragù

• 1 (2 1/4 lb) boneless lamb leg or shoulder, cut into 4 or 5 chunks
• 1 None carrot, peeled, chopped
• 3 None anchovies, chopped
• 5 sprigs fresh thyme
• 1 None bay leaf
• 5 None black peppercorns
• 2 tbsp olive oil
• 2 None onions, roughly chopped
• 5 cloves garlic, peeled
• 1 cup red wine
• 1 2/3 cups lamb or chicken stock
• 2 tbsp tomato paste
• 1 tbsp cornstarch mixed with 1/4 cup water
• None None mashed potatoes, sweet potatoes or pasta, to serve
• None None chopped fresh flat-leaf parsley leaves, for garnish

1. Preheat oven to 275u0b0F. Coat lamb with oil and season.
2. Heat a large frying pan over high heat. Working in batches if necessary, sear lamb on all sides. Transfer to a Dutch oven. Add carrot, anchovies, thyme, bay leaf and peppercorns.
3. Remove excess fat from frying pan and reduce heat to medium. Add olive oil, onions and garlic. Cook, stirring, for 5 mins, or until starting to brown. Add wine, stock and tomato paste. Simmer for 1 min. Stir in cornstarch slurry and cook until thickened slightly. Spoon everything carefully over lamb, cover and bake for 3 hours, or until lamb shreds easily.
4. Remove from oven and season. Shred lamb into chunks. Strain cooking liquid through a fine-mesh sieve into a saucepan. Simmer for 5-10 mins, or until reduced to a pouring sauce. Add meat back in.
5. Serve ragu over mashed potatoes or sweet potatoes or pasta and sprinkled with parsley.

carrot, anchovies, thyme, bay leaf, black peppercorns, olive oil, onions, garlic, red wine, lamb, tomato, cornstarch, potatoes, flatleaf

Taken from recipes-plus.com/api/v2.0/recipes/36765 (may not work)