MON RAGOÛT D'AGNEAU FAÇON NAVARIN Grand Mère Mitraille - Fondant, réconfortant ! - Gourmandises TV

Heat olive oil in a large pot over medium heat.

Add the lamb pieces and brown on all sides, about 5-7 minutes. Remove and set aside.

In the same pot, add the onion, garlic, carrots, and celery. Sauté until softened, about 5 minutes.

Pour in the red wine and scrape the bottom of the pot to deglaze.

Add the beef broth, diced tomatoes, thyme, rosemary, bay leaf, and the browned lamb back into the pot.

Season with salt and pepper to taste.

Bring to a boil, then reduce heat to low and cover. Simmer for 1.5 to 2 hours, until the lamb is tender.

Remove the bay leaf before serving.

Serve hot, garnished with fresh parsley.

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