Recipe - Italian Lamb Casserole

1 One half pound Boneless leg of lamb;
trimmed and cut into 11/2
inch cubes
One fourth cup All purpose flour
2 teaspoon Olive oil
1 tablespoon Plus 1 tsp. unsalted butter
2 Celery ribs; cut or sliced up
diagonally
1 Onion; cut or sliced up
1 Carrot; cut or sliced up diagonally
1 Clove garlic; minced
One half pound Canned crushed tomatoes;
undrained
1 tablespoon Plus 1 tsp. tomato paste
1/3 cup Plus 3 Tbs. dry white wine
1/3 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 23 minutes, in small batches if necessary, stirring until well
browned. Transfer meat to a casserole dish. Add next 4 ingredients to
skillet. Cook 34 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 recipeludigest Volume 01 Number 620 by molony molony@scsn.net
on Jan 28, 1998