Ingredients
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1 lb boneless lamb, cubed
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1 tablespoon butter
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1 tablespoon olive oil
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3 cloves garlic, minced
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2 teaspoons finely chopped fresh rosemary needles
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1/2 cup merlot or 1/2 cup dry white wine
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1 (14 ounce) can reduced-sodium beef broth
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3 tablespoons tomato puree
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4 roma tomatoes, chopped
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1/4 cup kalamata olive, pitted and chopped
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1 tablespoon chopped fresh parsley
Instructions
- Heat oil and butter and brown lamb over high heat.
- Add garlic and rosemary, stir for 30 seconds.
- Add wine and stir, mix in beef broth and tomato puree.
- Reduce heat, cover and simmer for 1 hour.
- Remove cover,increase heat to medium high and cook until sauce begins to thicken.
- Add tomatoes and olives and cook 5 minutes.
- Stir in parsley and serve.