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Lamb Ragu with Shiraz

1 whole leg of cubed bone out lamb
3 tablespoons extra virgin olive oil
Salt & pepper, to season
1 small onion, finely chopped
2 cloves garlic
2 Tablespoon, Dried Oregano
1 Cup of Good Quality Shiraz (optional)
1 Bottle of Don Antonio Sauce 

Season cubed lamb with salt and pepper. Heat oil in heavy based pot. Add meat and cook over medium heat for 8 – 10 minutes until browned all over. Stir in onions and garlic, cook until soft.
Add wine if using at this stage to deglaze pan. Once the wine has deglazed and reduced down add in the Don Antonio Sauce, oregano. Cook for at least 2-2.5  hours until meat is tender. Serve over your favourite Pasta or with a crunchy Italian loaf. 

Serves: 4 – 6

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