Hearty Lamb Ragout
Cut lamb into small cubes. Peel and mince onions and garlic.
Heat olive oil in a large saucepan and cook meat, onion and garlic. Season with a little salt and pepper. Stir in herbs and tomato paste. Deglaze with red wine and broth. Boil, reduce heat, cover and simmer for about 40 minutes.
Rinse, peel and dice vegetables. Add vegetables and cook for about 20 minutes. Add more broth, as needed. Season with salt and pepper. Ladle into bowls and serve garnished with lavender flowers.