Donkey stew

Preparation:

Preparation: Cut the garlic cloves into fillets and insert them into small cuts made in the meat. Put the butter and the previously minced vegetables together with the lard in a saucepan and fry them for a few minutes, then add the meat and brown it well, turning it often; wet with a few ladles of hot water in which the meat extract and tomato sauce will have dissolved. Cover the pot and, over a very low heat, cook the meat, turning it from time to time and wetting it, when necessary, with a few ladles of hot water. Halfway through cooking, salt and pepper to taste. To have an excellent stew it is necessary that the flame is very low and that the meat remains on the fire for at least four hours: as a result you will have a tender, very tasty meat and a velvety sauce like a cream. It should be served cut into large slices sprinkled with their sauce; good accompaniment of fresh vegetables in salads such as red radicchio, lettuce, etc.