Carrot stew
Instructions
In a saucepan heat half oil and half butter and bake the carrots cut into sticks and chopped shallots.
In another pan heat the remaining oil and butter and diced lamb saucepan.
Adjust salt and pepper.
Continue cooking over high heat for a few minutes while stirring.
Add the onion, garlic, a pinch of oregano and chopped celery.
Cook for 10 minutes.
When the carrots are almost ready roundtrip in the pan of the lamb and cook for 5 minutes.
Accompanying wines: Valle d'Aosta DOC Petit Rouge, Raboso Piave DOC, Lamezia DOC.
