Minted Mediterranean Short Rib Ragu

Heat oil in a Dutch oven over medium-high heat.

Generously sprinkle salt and pepper on the short ribs and add to the Dutch oven, browning evenly on all sides. Once browned, remove from the pan and set aside.

Add mint and onion to the pan and sauté for a few minutes until tender. Add tomato sauce and cinnamon stick to the pan as well as the short ribs. Cover, lower the heat and simmer for 3 hours.

After 3 hours have passed, carefully remove the short ribs from the pan. Meat should slide easily off the bone. Remove all bones and return back to the sauce. Find the cinnamon stick and remove it as well. Juice the lemon and add to the stew mixture. Add the butter as well and stir until melted.

If sauce is too thick, you can use chicken stock in small amounts to thin to desired consistency.

Enjoy.