On the lamb — 16 recipes for spring
Daniel Neman, St. Louis Post-Dispatch
on
Published in Entertaining
1/2 teaspoon pepper
1 tablespoon olive oil
2 cups finely chopped carrot
1 cup finely chopped onion
1 cup finely chopped celery
1 cup dry red wine
1/2 cup beef broth
1 1/2 teaspoons dried rosemary
2 (14 1/2-ounce) cans diced tomatoes, undrained
2 bay leaves
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