Lamb Ragù

Ingredients

• 2 T extra-virgin olive oil
• 1 medium onion, finely diced
• 1 medium carrot diced
• 1 1/2 pounds leg of lamb cut into 1″ pieces
• 1 t cumin
• 1 t ground fennel seeds
• Fresh rosemary and thyme, to taste
• Salt & freshly ground pepper
• 1/2 C dry red wine
• One 12-ounce can diced tomatoes
• 1 1/2 C lamb or chicken stock
• 1 bay leaf
• Your choice of pasta, polenta or rice to serve alongside