Recipe Name Lamb Ragu Submitted by Rose Recipe Description Recipe from New York chef Andrew Carmellini Quantity 0 Quantity Unit Prep Time (minutes) 45 Cook Time (minutes) 120 Ready In (minutes) 165

Ingredients Amount Measure Ingredient 3 tablespoons olive oil, extra virgin 1 1/2 pounds shoulder 1/2 cup, chopped Carrots 1/2 cup, chopped Onions, diced 1/2 cup, diced celery 1 tablespoon tomato paste 1 cup cherry tomatoes Cherry Tomatoes 3 cup chicken broth or stock 1/2 teaspoon Spices, coriander leaf, dried 1/2 teaspoon Spices, ground cumin 1/2 teaspoon fennell 1/4 teaspoon black pepper 1/2 teaspoon salt Steps Sequence Step 1 Heat 1/4 cup olive oil in stewpot over high heat. Add lamb and brown. 2 Add carrots, onions and celery, and stir together. Cook for 2 minutes. Add paste and cook for 1 minute. 3 Add tomatoes, broth and all the seasonings. Reduce heat to medium-low to cook at a simmer. Simmer for about 1 1/2 hours, or until most of the liquid evaporates.