Name: Italian Lamb Casserole
Ingredients: 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

CATEGORY	CUISINE	TAG	YIELD
Meats	Italian		1	Servings

INGREDIENTS

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

INSTRUCTIONS

Prep: 15 min, Cook: 1:15.
Preheat oven to 375&deg;F. 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@scsn.net>
on Jan 28, 1998

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