Title: Italian Lamb Casserole
Categories: None
Yield: 1 Servings

1 1/2 lb Boneless leg of lamb;
-trimmed and cut into 1-1/2
-inch cubes
1/4 c All purpose flour
2 ts Olive oil
1 tb Plus 1 tsp. unsalted butter
2 Celery ribs; sliced
-diagonally
1 Onion; sliced
1 Carrot; sliced diagonally
1 Clove garlic; minced
1/2 lb Canned crushed tomatoes;
-undrained
1 tb Plus 1 tsp. tomato paste
1/3 c Plus 3 Tbs. dry white wine
1/3 c Plus 3 Tbs. chicken stock
1 ts 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
on Jan 28, 1998