Lamb and Pepper Ragu by Dom Capossela

LAMB AND PEPPER RAGU 
serve 4

Sear the Floured Meat
2lbs stewing lamb dredged in seasoned flour:
            2TB flour with salt, pepper, rosemary, bay leaf (I use ground bay leaf: I   respect the danger an inadvertently swallowed whole bay leaf can pose)
Dredge the lamb in the flour then sear in ½ cup of olive oil
After the lamb is browned, (4 minutes) reserve.

Create the Aromatic Base
2oz each: celery, carrots, and onion, plus 1oz fresh garlic
Plus seasonings: rosemary, bay leaf, salt, freshly ground black pepper, and oregano to taste
Puree then simmer in the casserole until softened (3 or 4 minutes).

Create the Pot
Return the lamb to the pot.
Add 1 ½lbs of potatoes (Russets or Yukon gold), washed and quartered and
1lb of carrots, large pieces

Add 4 cups of liquids:
1 cup each of water, good red wine, homemade chicken stock, and a 14oz can of small tomatoes.
Bring the pot to a simmer and cook for 45 minutes.

Add: 1lb each of shallots and red bell peppers in large pieces

Continue cooking uncovered until the vegetables and lamb are tender.