Ingredients
3 tsp extra-virgin olive oil
1 1/2 lb boneless leg of lamb, trimmed and cut into 1/2 in pieces
1/4 tsp salt
1/8 tsp freshly ground black pepper
2 medium carrots, cut into 1/2-in dice
1 medium celeriac (or celery root), peeled and cut into 1/2 in dice (about 3 cups)
1 medium onion, chopped
4 garlic cloves, smashed and peeled
2 tsp dried rosemary, crumbled
1 tblsp tomato paste
1/3 cup dry red wine
1 (28-oz) can whole peeled tomatoes, with juices
Preparation
In a large saucepan, heat 1 tblsp of the oil over medium-high heat. Add lamb and sprinkle with salt and pepper. Cook, stirring occasionally, 6 minutes, or until lamb is lightly browned on the outside and slightly pink on the inside. Using a slotted spoon, transfer lamb to a plate. Add remaining 2 tsp oil to the pan and heat over medium-high heat. Add carrots, celeriac, onion, garlic, rosemary, and a pinch of salt and pepper. Cook, stirring frequently, until vegetables start to brown, about 5 minutes. Add tomato paste and cook, stirring, 1 minute longer. Add wine and cook 1 minute longer. Add tomatoes and their juices, breaking up tomatoes with a wooden spoon. Bring to a simmer, reduce heat to medium-low, and cook until vegetables are tender and flavors blended, about 20 minutes. Return lamb and any juices to the pan and cook just to heat through. Serve warm.
