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Stewed lamb with Balsamic Vinegar of Modena Ponti


Stewed lamb with Balsamic Vinegar of Modena Ponti

Stewed lamb with Balsamic Vinegar of Modena Ponti
Ingredients
lamb 1 kg
potatoes 400 g
small potatoes 100 g
carrots 200 g
chopped parsley 20 g
Balsamic Vinegar of Modena Ponti 3 cl
onion 50 g
butter 50 g
salt and pepper

Preparation
Cook the onion in the melted butter until golden brown, chop the shoulder, neck and breast of the lamb (not very young), add salt and pepper. Add the potato cubes, the sliced carrots, cover with water and cook for approx. 2 hours. Thirty minutes before serving, add the small potatoes, which must remain whole. Serve with chopped parsley and Balsamic Vinegar of Modena Ponti, after adding salt and pepper.