1 1/2 lbs. boneless lamb, trimmed and cubed
1 1/2 tbsp. butter
1 tbsp. salad oil
1 med. onion, thinly sliced
1/2 lb. sm. whole mushrooms (quarter if lg.)
1 clove garlic, minced
2/3 c. each dry red wine and beef broth
1/2 tsp. dried thyme leaves
1/4 tsp. dried rosemary
1 bay leaf
3 med. carrots, sliced 1/4 inch thick
8 sm. whole onions
Chopped parsley (for garnish)

In Dutch oven or large skillet, brown salt and peppered lamb cubes in 1 tablespoon butter and oil, a few at a time. Once all are browned and removed, cook onions and mushrooms in same pan, stirring until mushrooms brown. Return lamb to pan; mix in garlic, wine, broth, thyme, rosemary, and bay leaf. Bring to boiling. Cover; reduce heat and simmer 30 minutes. Add carrots and whole onions. Cover; cook until lamb is tender, about 45 minutes. Remove lamb and vegetables. Skim and discard fat from liquid. Bring to boiling. Cook, stirring, until reduced and beginning to thicken. Cut remaining butter into small pieces. Swirl in until melted. Pour sauce on lamb. Sprinkle with parsley.