Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 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 | Onion; sliced |
| 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