 | | Directions |
- Trim off any excess fat and cut lamb into small cubes, about 3/4". Salt and pepper lightly. Finely dice the carrot, celery, onion and garlic.
- Heat oil (medium-high) in Dutch oven or heavy saucepan with lid. Brown lamb in hot oil, in batches if necessary to prevent crowding. Remove meat, leaving browned bits. Let pan cool 1 minute, then add 1/2 cup water and stir to incorporate browned bits.
- Add vegetables and cook, stirring, until the water has evaporated. Reduce heat to medium-low, sprinkle on the flour and rosemary and stir in. Add browned lamb and any accumulated juices. Add wine.
- Adjust heat to maintain a simmer , cover, and cook 2 hours or until lamb is tender. Check occasionally to make sure there's enough liquid. Add water, if necessary, so there is about 1 cup of sauce when the meat is done. Taste for seasoning and serve with pasta, rice, or mashed potatoes.
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Prep Time: 30 minutes
Cook Time: 2 hours
Servings: 4
|  | | Ingredients | | - | | 1 1/2 pounds lamb stew meat, or make your own from the shoulder, neck or shank. |
| - | | 1 carrot |
| - | | 1 stalk celery |
| - | | 1 onion |
| - | | 4 garlic cloves, or more to taste |
| - | | 2 tablespoons flour |
| - | | 1 teaspoon dried rosemary, crumbled |
| - | | 2 cups dry red wine |
| - | | salt and pepper |
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