Lamb Ragout

• 2 slices bacon
• 2 pounds lamb cut in 1/2 - inch pieces
• 1 medium onion, peeled and minced
• 2 medium carrots, peeled and minced
• 2 medium stalks celery, minced
• 2 cups canned plum tomatoes, crushed with their juice
• 1/4 cup minced fresh sage
• 2 tablespoons fresh thyme
• 2 bay leaves
• 1 1/2 cups chicken broth
• 2 teaspoons kosher salt
• Freshly ground black pepper to taste
• 1/2 small bunch flat leaf parsley, minced
• 2 teaspoons minced orange rind
• 2 teaspoons minced lemon rind

1. In a medium saucepan, cook the bacon over low heat for about 10 minutes, until the fat is rendered and the bacon is crisp.
2. Drain the bacon on paper towels, crumble and reserve.
3. Turn up the heat.
4. Working in batches, so as not to crowd the pan, brown the lamb about 5 minutes per side.
5. As each batch is done, set it aside in a bowl.
6. Add the onion, carrots and celery to pan.
7. Cook for 8 minutes, stirring occasionally, until the vegetables soften.
8. Return the lamb to the pan with the bacon.
9. Add the tomatoes, 2 tablespoons sage, the thyme, bay leaves and chicken broth.
10. Simmer very gently, stirring occasionally, for 1 1/2 hours.
11. Season with salt and lots of pepper.
12. Combine the parsley, orange rind, lemon rind and 2 tablespoons sage.
13. Stir 3 tablespoons of this mixture into the ragout.
14. Let sit for 5 minutes.
15. Pass the remaining parsley mixture at the table.
16. Serve with polenta, pasta or rice.

bacon, lamb, onion, carrots, stalks celery, tomatoes, fresh sage, thyme, bay leaves, chicken broth, kosher salt, freshly ground black pepper, flat leaf parsley, orange rind, lemon rind

Taken from cooking.nytimes.com/recipes/9564 (may not work)