Lamb valtellinese
Instructions
Peel and wash all vegetables; cut the lamb into cubes and infarinatela.
In a pan with the butter and fry the chopped onions, moderate heat for 5 minutes, then add the meat and season with salt and a pepper minced.
When the meat is browned, add the garlic, carrots and chopped celery, bay leaf and some tomato paste diluted with a cup of hot broth.
Stir thoroughly and simmer for one hour at moderate heat in covered container.
Meanwhile make browned in a pan with oil, Diced Bacon, over low heat, then add the onions, let them cook evenly, then combining them with meat and bring to cooking, then serve.
If you want, you can keep the preparation: at the end of cooking let cool, then put it in a container, close it tightly and frozen.
At the time of use, defrost and heat to moderate heat if necessary, adding a little more broth.
