Entree: France – Languedoc-Roussillon – Ragoût d'Escoubilles (A rustic Languedoc stew of braised lamb and Mediterranean vegetables in a herbed tomato-wine broth)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 2 hrs 10 min

Total 2 hrs 35 min

Ingredients

- 2 tbsp (30 ml) olive oil
- 2 lb (900 g) boneless lamb shoulder, trimmed and cut into 1½-inch (3.8 cm) cubes
- 1 medium onion, thinly sliced (about 6 oz / 170 g)
- 3 cloves garlic, minced
- 2 carrots, peeled and cut into 1-inch (2.5 cm) rounds (about 8 oz / 225 g)
- 2 medium potatoes, peeled and cut into 1-inch (2.5 cm) cubes (about 12 oz / 340 g)
- 1 red bell pepper, seeded and diced (about 6 oz / 170 g)
- 1 can (14 oz) (400 g) diced tomatoes with juices
- 1 cup (240 ml) dry red wine
- 1 1/2 cups (360 ml) beef or lamb stock
- 2 tbsp (33 g) tomato paste
- 1 tsp (1 g) Herbes de Provence
- 1 bay leaf
- 1/2 cup (75 g) pitted Niçoise or Kalamata olives, halved
- Salt and freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Heat olive oil in a heavy Dutch oven over medium-high heat. Season the lamb cubes with salt and pepper and brown in batches until well caramelized, about 4 minutes per batch; remove and set aside.
2. Add the onion and carrots to the pot and sauté until softened, 5–6 minutes. Stir in the garlic and tomato paste and cook 1 minute until fragrant.
3. Deglaze with the red wine, scraping up browned bits, then add the diced tomatoes, stock, Herbes de Provence, bay leaf, and browned lamb. Bring to a simmer.
4. Reduce heat to low, cover, and braise gently for 1 hour. Add the potatoes and red pepper, re-cover, and continue simmering until lamb is tender and potatoes are cooked, about 30–40 minutes more.
5. Stir in the olives, adjust seasoning with salt and pepper, and simmer uncovered 5 minutes to meld flavors. Remove bay leaf.
6. Serve hot, sprinkled with chopped parsley alongside crusty bread or boiled greens.