Lamb Soup With Spring Vegetables

• 3 pounds boneless lamb shoulder, cubed
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 tablespoons all-purpose flour
• 1 tablespoon olive oil
• 5 garlic cloves, chopped
• 1 1/2 cups dry white wine
• 2 cups beef broth
• 1/2 cup orange juice
• 2 tablespoons chopped fresh rosemary
• 2 tablespoons chopped fresh thyme
• 1 pound baby carrots
• 1 (16-ounce) bag frozen whole pearl onions, unthawed
• 1/2 pound fresh green beans, trimmed

1. Sprinkle lamb evenly with salt, pepper, and flour. Cook lamb in hot oil in a large Dutch oven, stirring constantly, over medium-high heat 5 to 7 minutes or until browned. Add garlic, and saute 2 minutes.
2. Add wine, and cook, stirring occasionally, 5 minutes. Stir in beef broth and next 3 ingredients, and bring to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, 2 hours.
3. Stir in baby carrots and pearl onions; cook, uncovered, 10 minutes. Add green beans, and cook 15 minutes. Serve hot with Citrus-Mint Gremolata.

lamb shoulder, salt, pepper, flour, olive oil, garlic, white wine, beef broth, orange juice, fresh rosemary, thyme, carrots, pearl onions, green beans

Taken from www.myrecipes.com/recipe/lamb-soup-with-spring-vegetables (may not work)