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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