Main course: Oven ragoût

Ingredients

• around half a kilogram (a pound) of lamb, no fat, no bones, chopped into bite-sized cubes. (I started with 700g of leg, and took the bone and fat out.)
• 4 potatoes, in 1-inch cubes
  
• 5 medium-sized carrots, quartered widthwise
• 3 shallots
• 1 onion
  
• pinch of salt and pepper
• 2-3 cups of chicken stock
• 1 cup of red wine
• 1 clove of garlic
• 1 tablespoon of olive oil

Cooking

First, clean the lamb from any bones and fat, and chop it into cubes. Then put it in a ziploc bag with the wine and a crashed clove of garlic, and refrigerate for at least a couple of hours. Put the shallots and carrots in a tall oven pot. Chop the onion and put in a frying pan with the olive oil, on low heat. After it softens a bit take the meat out of the marinade and add it to the pan. Brown the meat for 1 minute on each side. Deglaze the pan with the chicken stock, and pour everything from the pan to the oven pot, over the vegetables. Salt and pepper, add water to barely cover everything and put the pot in a medium-heat oven for 45 minutes to 1 hour. Then add the potatoes on top (don't stir) and add water if necessary to barely cover them. Return to the oven for another hour.

Came out nice and juicy, and almost with no fat at all.

Serve it with a spoon to get a lot of liquid, it's quite tasty, specially for dipping a slice of this loaf.