Yield: 1 Servings
|1½ pounds||Boneless leg of lamb; trimmed and cut into 1-1/2 inch cubes|
|¼ cup||All purpose flour|
|2 teaspoons||Olive oil|
|1 tablespoon||Plus 1 tsp. unsalted butter|
|2||Celery ribs; sliced diagonally|
|1||Carrot; sliced diagonally|
|1||Clove garlic; minced|
|½ pounds||Canned crushed tomatoes; undrained|
|1 tablespoon||Plus 1 tsp. tomato paste|
|⅓ cup||Plus 3 Tbs. dry white wine|
|⅓ cup||Plus 3 Tbs. chicken stock|
|1 teaspoon||Italian herb seasoning|
Prep: 15 min, Cook: 1:15.
Preheat oven to 375øF. Dust meat lightly with flour, shaking off excess.
Heat oil and butter in a heavy nonstick skillet over medium high heat. Cook meat 2-3 minutes, in small batches if necessary, stirring until well browned. Transfer meat to a casserole dish. Add next 4 ingredients to skillet. Cook 3-4 minutes, stirring until onions are soft. Add remaining ingredients. Bring to a boil, scraping surface of skillet. Pour mixture over lamb. Cover and bake 1 hour, or until lamb is tender.
Posted to recipelu-digest Volume 01 Number 620 by molony <molony@...> on Jan 28, 1998