Lamb Ragout In Burgundy

• 1 tablespoon olive oil
• 1 pound leg of lamb boneless, coarsely diced
• 2 ounces bacon finely diced
• 1 onion medium, peeled and diced
• 1 tablespoon tomato puree
• 1 tablespoon all-purpose flour
• 5 cups red wine Burgundy
• 4 cups stock
• 1 bay leaf
• 4 carrots peeled and thickly sliced
• 1 leek trimmed, washed and sliced

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, lamb, bacon, onion, tomato puruee, flour, red wine, stock, bay leaf, carrots

Taken from www.yummly.com/recipe/Lamb-Ragout-in-Burgundy-1412537 (may not work)