Lamb and Potato Stew - Spezzattino d’agnello con Patate - Italy Travel and Life

Ingredients

• 3lb 4oz (1.6kg) lamb, trimmed and cut into small pieces
• salt and pepper
• a little flour, for dusting
• 10 tbsp extra-virgin olive oil
• 3 onions, finely chopped
• 2 celery stalks
• 4 sage leaves
• 9oz (250g) baby carrots, peeled and left whole
• 8fl oz (200ml) white wine
• 2 pints (1.2 litres) hot meat stock
• 2lb 2oz (1kg) potatoes, peeled, washed and cut into chunks
• 1lb 8oz (800g) mangetout, washed and left whole