Greek Lamb Stew

• all-purpose flour
• 600 g boneless lamb, cut into cubes
• 3 bay leaves
• 1 bunch fresh thyme, chopped
• 1 teaspoon dried rosemary
• garlic
• 500 ml chicken stock
• 250 ml white wine
• 250 ml tomato sauce
• 1 white onion
• black olives, pitted

1. Season flour with salt and pepper and roll lamb cubes in it.
2. Heat oil in a pan over medium high heat, brown lamb cubes in oil.
3. Sprinkle herbs and garlic over lamb and add roughly chopped onion, stock, wine, and tomato sauce.
4. Season with additional salt and pepper to taste.
5. Simmer over medium heat for 1-1/2 hours, stir now and again - it has a tendency to stick (although not burn).
6. Add olives, simmer for half an hour more.
7. Serve with rice, potatoes, salad, bread, whatever you like. And rest of the wine bottle, of course.

flour, bay leaves, thyme, rosemary, garlic, white wine, tomato sauce, white onion, black olives

Taken from www.food.com/recipe/greek-lamb-stew-127439 (may not work)