Lamb Casserole

• 2 tbsp plain flour
• 2 lbs lamb shoulder, halved
• 1 tbsp olive oil
• 8 None pearl onions
• 2 None carrots, diced
• 1 cup chicken stock
• 1 (14 oz) can diced tomatoes
• 1 (14 oz) can butter beans, drained, rinsed
• 2/3 cup frozen peas

1. Preheat oven to 375u0b0F. Place flour in a shallow bowl and season well. Trim lamb of excess fat, add to flour and turn to coat, shaking off excess.
2. Heat oil in a Dutch oven on high. Cook lamb in batches for 4 minutes, until browned. Remove from pan.
3. Add onions and carrots to the pan. Cook on medium for 5 minutes, stirring until browned. Return lamb to pan with stock, tomato and beans. Bring to a boil. Cover, transfer to oven. Cook 1 hour, until lamb is very tender.
4. Stir in peas and cook another 10 minutes. Serve.

flour, lamb shoulder, olive oil, pearl onions, carrots, chicken stock, tomatoes, butter beans, frozen peas

Taken from recipes-plus.com/api/v2.0/recipes/23962 (may not work)