Lamb Ragout In Burgundy

• 500 g leg of lamb (boneless), coarsely diced
• 1 tbsp olive oil
• 50 g smoked streaky bacon, finely diced
• 1 None medium onion, peeled and diced
• 1 tbsp tomato puree
• 1 tbsp plain flour
• 1.25 litres Burgundy
• 1 litre stock
• 1 None bay leaf
• 4 None carrots, peeled and thickly sliced
• 1 None leek, trimmed, washed and sliced
• 1 tbsp redcurrant jelly
• None None salt and pepper

1. Preheat oven to 400u0b0F. Heat oil in a roasting pan and saute lamb for 5 mins. Add bacon and onion to the pan, and saute. Add tomato puree, and dust with flour. Deglaze with the wine and stock, and add bay leaf.
2. Cover ragout with a lid and bake on the bottom rack of the oven for 40-45 mins. Add carrots to ragout 10 mins before end of cooking and leeks 5 mins before end of cooking time.
3. Remove ragout from oven and serve.

olive oil, bacon, onion, tomato, flour, litre stock, bay leaf, carrots, redcurrant jelly, salt

Taken from recipes-plus.com/api/v2.0/recipes/16529 (may not work)