Carrot Stew
Recipe second for 6 people based on Lamb.
Preparation:
Preparation: In a saucepan, heat half the oil and half the butter and cook the carrots cut into sticks and the chopped shallot. In another saucepan, heat the rest of the oil and butter and brown the diced lamb in it. Adjust salt and pepper. Continue cooking over high heat for a few minutes, stirring. Add the chopped onion, garlic, a pinch of oregano and celery. Cook for 10 minutes. When the carrots are almost ready, transfer them to the pan with the lamb and cook them for another 5 minutes. Accompanying wines: Valle D'Aosta Petit Rouge DOC, Piave Raboso DOC, Lamezia DOC.
Ingredients:
Ingredients: 1 1000 G Boneless Lamb Shoulder - 500 G Carrots - 50 G Butter - Onion - Garlic - Shallot - Oregano - 10 Celery Leaves - 4 Tablespoons Olive Oil - Salt - Pepper
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