Saute d'agneau aux navets

Brown 800g of cubed lamb shoulder in 30g of olive oil over high heat until deeply caramelized.

Add 150g of diced onion, 100g of sliced carrot, and 20g of minced garlic to the pot, browning them deeply with the meat.

Deglaze the pan with 200g of wine, scraping up the browned bits from the bottom.