Lamb Ragout In Burgundy - cooking recipe

Ingredients

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

Preparation

Preheat oven to 400\u00b0F. 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.
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.
Remove ragout from oven and serve.