Lamb Ragout

1 tbsp (15 mL) olive oil
1/2 tsp (2 mL) each coarse salt and freshly cracked black pepper
2 1/2 lbs (1.25 kg) cubed Ontario lamb belly or shoulder
1 tbsp (15 mL) butter
2 cups (500 mL) diced carrots
2 cups (500 mL) diced peeled celery root
2 cups (500 mL) chopped onions
4 cloves garlic, minced
1 cup (250 mL) Merlot
1 cup (250 mL) lamb, beef or chicken broth
1 can (19 fl oz/540 mL) stewed tomatoes
1/4 cup (50 mL) each chopped fresh basil and parsley

Preheat oven to 350°F (180°C).

In Dutch oven or large deep skillet, heat oil over medium-high heat. Season lamb with salt and pepper. Add lamb to skillet in batches; brown approximately 5 minutes. Transfer to colander to drain any extra fat. Continue with remaining batches.

Add butter to same skillet and add carrots, celery root and onions, stirring often, until onions are tender and golden, about 5 minutes. Add garlic and cook one minute. Add Merlot, scraping any brown bits from the bottom of the skillet. Add lamb, broth and tomatoes. Bring to simmer, cover. Braise in oven until lamb is very tender, about 1 1/2 to 2 hours. (Stir every 1/2 hour).

Let cool for 20 minutes and stir in basil and parsley.

Serve over cooked noodles and garnish with mascarpone cheese, chopped rosemary and grated Parmesan cheese.

Makes 6 servings.

Source: Chef Kevin Maniaci, Inn on the Twenty.