Heartland Lamb Stew
Heartland Lamb StewPreparation Time: 10 minutes
|
| Amount | Measure | Ingredients |
|---|---|---|
| 1 to 1 1/2 |
lbs | American lamb shoulder, cut into 1-inch pieces |
| 2 | Tbsp | olive oil |
| 1/4 | cup | all-purpose flour |
| 1 | Tbsp | granulated sugar |
| 2 |
tsp |
salt |
| 1 | tsp |
pepper |
| 2 | medium | onions, quartered |
| 1 | can | whole tomatoes and juice |
| 2 | cloves | garlic, finely chopped |
| 2 | tsp | chopped fresh rosemary leaves or 3/4 teaspoon dried rosemary leaves, crushed |
| 1 | small | bay leaf, crushed |
| 1/4 | tsp | ground cloves |
| 2 | cups | water |
| 2-3 | Tbsp | Glen Ellen Petite Sirah |
| 6 |
medium | potatoes, quartered |
| 3 | carrots, cut in thick slices | |
| 6 | medium | turnips, quartered |
| 1 | package (10 ounces) | frozen green beans |
To prepare:
Preheat oven to 350F. In ovenproof pan with cover, brown lamb cubes in oil. Drain drippings. In small bowl, combine flour, sugar, salt and pepper. Sprinkle over lamb; mix well. Stir in onion, tomatoes, garlic, rosemary, bay leaf, cloves, wine and water. Cover and bake for 30 minutes. Add potatoes, carrots and turnips. Bake,covered, another 30 minutes. Add beans and bake 30 minutes longer, or until meat and vegetables are tender.
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