Lamb Ragù

Method

1. Debone the lamb ribs and set the bones aside. Cut the meat into pieces with a knife (do not grind).
2. In a pot, heat a drizzle of olive oil and brown the lamb bones over high heat until caramelized.
3. Remove the bones and deglaze with red wine.
4. Add the chopped carrot and onion, and sauté until the vegetables are soft and the liquid has evaporated.
5. Add another drizzle of olive oil, then add all the cut lamb meat. Brown it well.
6. Add the cherry tomatoes (halved with their juice) and two teaspoons of double concentrated tomato paste.
7. Add a little water or vegetable broth and a sprig of rosemary.
8. Lower the heat and cook on medium-low for about 2-3 hours, until the meat is tender.
9. Season with salt at the end.
10. Serve with pappardelle, fettuccine, or as desired.