Lamb Ragout with Winter Vegetables

I sometimes Substitute Lamb Shanks in this recipe for the Boneless Lamb.

Wine Magazine 1980’s

3 medium garlic cloves
1 large onion
3 pounds Boneless Lamb, cut into 1 1 1/2 inch cubes
3 tablespoons Olive Oil
3 tablespoons unsalted butter
2-1/2 cups Beef Broth
1-1/2 cups Red Wine
1/2 cup Tomato Sauce
2 Japanese Eggplants, cut Crosswise into 1/4 inch slices
12 large Mushrooms, thinly sliced
1/2 Red, Green and Yellow Peppers Julienned
3 tablespoons Olive Oil
3 tablespoons Butter
12 Dried Apricots, Cut into Slivers
1/2 cup White Raisins (I omit these)
2 tablespoons Fresh Basil, Coarsely Chopped
Salt and Pepper to Taste

Peel garlic and onion, coarsely chop and saute in 1 T each of oil and
butter until softened and golden. Transfer to a large pot. Saute lamb
in batches in 1 T. oil and butter in a large skillet over medium-high
heat, turning~ as it browns adding oil and butter as necessary.
Transfer to pot already containing garlic and onion. Use stock and wine
to deglaze the skillet, bring to a boil, then add this to the meat
mixture. Simmer lamb for one hour until almost tender. Add tomato
sauce, simmer an additional 20 minutes.

Meanwhile saute separately eggplant, mushrooms and peppers and
apricots, using oil and butter as necessary. Combined and serve on top
of of the lamb. Very colourful. Serve with Couscous or rice. Garnish with fresh basil.