Chop the carrot, celery, garlic and parsley and sauté in the oil.
Add the lamb ribs, sauté them over medium heat and add salt and pepper as needed.
Then combine Pomì Finely Chopped Tomatoes, two ladlefuls of vegetable broth and oregano.
Cover with a lid and finish cooking over gentle heat.
​Serve along a few sprigs of herbs as garnish.