Lamb Cacciatore

• 4 pounds lamb shoulder or leg, trim fat and cut into bitesize cubes
• 13 cup olive oil
• 1 small garlic cloves minced
• 1 teaspoon rosemary leaves dried, crushed
• 1/2 teaspoon sage leaves dried
• 2 teaspoons flour, all-purpose
• 1/2 cup vinegar
• 1/2 cup water
• 1 x salt and black pepper to taste

1. In a large, heavy-bottomed casserole dish brown the meat in hot olive oil.
2. Be careful not to burn the olive oil: it has a lower burning temperature than other kinds of cooking oil.
3. Add garlic, rosemary and sage.
4. Stir.
5. Sprinkle flour on meat and stir.
6. Continue cooking the meat while stirring, to brown the flour a bit.
7. Add vinegar and water.
8. Stir thoroughly.
9. Cover, lower heat, and simmer 1 hour or until meat is tender.
10. Season to taste with salt and pepper.
11. Stir frequently during cooking, and add a little hot water if necessary to prevent burning.

lamb shoulder, olive oil, garlic, rosemary, sage, flour, vinegar, water, salt

Taken from recipeland.com/recipe/v/lamb-cacciatore-43935 (may not work)