Valtellinese lamb

Preparation:

Preparation: Clean and wash all the vegetables; cut the lamb meat into cubes and flour it. In a saucepan with the butter, brown the chopped onions over moderate heat for 5 minutes, then add the meat and season with the necessary salt and freshly ground pepper. When the meat is golden brown, add the cloves of garlic, the chopped carrots and celery, a few bay leaves and the tomato paste diluted with a cup of hot stock. Mix carefully and leave to cook for an hour over very moderate heat with the container covered. In the meantime, brown the diced bacon in a pan with the oil over low heat, then add the onions, let them brown evenly, then add them to the meat and cook, then serve. If you want, you can keep the preparation: at the end of cooking let it cool, then transfer it to a container, seal it hermetically and freeze. When ready to use, leave to thaw and heat over moderate heat, adding a little more broth if necessary.