Ragout of Lamb (adapted from 1961 New York Times Cookbook)

• 1 1/2 – 2 lbs lamb (I used a filet from a leg), in 1″ cubes
• 1/4 c. flour
• 1/2 tsp salt
• 1/2 Tbsp paprika
• 1/4 c. olive oil
• About 1 1/2 c. chicken broth (beef broth should also work)
• 1/3 c. sweet red wine (I used Zinfandel because that’s what I was drinking)
• 2 cloves garlic, crushed
• 1/2 c. grated Parmesan cheese
• Basil to taste

Preheat oven to 350°. Heat oil in a saute pan. Combine the flour, salt, and paprika in a dish suitable for dredging, then dredge cubed lamb. (Protip: I put it all in one of those white plastic takeout containers then just put the lid on and shook it all up instead of trying to dip each of the cubes in the flour dredge. Use a fork to flip the cubes out of the dredge and into the oil.) Cook lamb in preheated oil until brown on all sides. Add broth, wine, and garlic. Simmer for 2 minutes (give or take — you just want everything to heat through). If your saute pan is oven safe and has a lid, put the lid on and pop it in the oven for about an hour. If not, transfer it to an oven-safe casserole, cover, and pop it into the oven for about an hour.

Remove from oven and uncover. Immediately stir in cheese. If sauce is too thick, stir in a little more broth; if too thin, stir in a little more flour. Spoon onto plate. Garnish with basil.