Lamb Stew
(Recipe courtesy of Chez Us)

Ingredients:
2 lbs lamb stew meat – with bones
1/2 cup all-purpose flour + 1 tablespoon
1 teaspoon kosher salt
1 teaspoon controne pepper or black pepper
2 tablespoons olive oil
1 tablespoon dried thyme
5 cups chicken or beef stock – have used both
1 cup Francis Ford Coppola Diamond Collection Black Label Claret
10 baby turnips
10 baby carrots
1 lb. fingerlings
2 small yellow onions, cut quarters
2 garlic cloves, finely minced
a handful of parsley, finely minced

How To:
Thirty minutes before cooking, take the lamb out and let rest on the counter.

Preheat oven to 325.

In a shallow bowl combine 1/2 cup of the flour, salt, and controne pepper. Stir to mix.

Place a dutch oven on the stove, add 2 tablespoons of olive oil and warm over medium heat.

Toss the lamb in the flour mixture.

Add to the hot olive oil, and brown on all sides.

Sprinkle the thyme over the lamb and stir.

Pour the stock and the wine over the lamb, stir again.

Cover the dutch oven and place into the oven for 2 hours. After 1 hour, stir the lamb mixture, then cover and let braise another hour.

After 2 hours, remove the dutch oven from the oven, and stir in the garlic. Season to taste with salt and pepper if needed. Add the turnips, carrots, fingerlings, and onions. Stir.

Return to the oven uncovered and cook for 30 minutes.

Cover with the lid and cook for another 20 minutes.

Remove from the oven.

Ladle about a cup of the broth into a small bowl.

Place the 1 tablespoon of flour into a small saucepan over low heat on the stove.

Using a whisk, gently whisk in the cup of broth to form a thick sauce. This will take about 2 – 3 minutes.

Place the dutch oven on a stove-top burner and stir in the thick sauce, over low heat, until slightly thickened.

Garnish with a little chopped parsley.

Serve.
Eat.