Lamb with red sauce and honey

Lamb with red sauce and honey


2-3 kg lamb, cut into portions
4 cloves of garlic, finely chopped
1/2 cup Premium Extra Virgin Olive Oil "Savoil Vivre"
3/4 cup "Aspro Pato" Dry Red Table Wine
500 gr tomato sauce with basil, garlic, oregano and a bit of honey
1/2 tsp. salt
1/2 tsp. freshly ground black pepper



Heat the olive oil in a large pot and sauté the meat for 4-5 mins, until golden brown.
Take the lamb out of the pot and add the garlic. Sauté for a short time and then add the wine. 
Wait for 2 mins until the alcohol has evaporated and add the tomato sauce. Allow the sauce to boil for 2-3 mins.
Put the meat back in the pot, season with salt and pepper and add a bit of honey.
Cover with the lid, lower the temperature and cook the food for approx. 2 hours, until the meat is soft enough.
When the meat is ready, remove it from the pot and keep it warm.
Leave the sauce to boil for approx. 10 mins, until it is thick enough. 
Pour the sauce over the lamb and serve.