Lamb Stew With Spring Vegetables

• 3 tablespoons vegetable oil
• 2 pounds lamb shoulder Boneless
• salt
• black pepper freshly ground
• 1 onion coarsely chopped
• 1 carrot sliced
• 3 tablespoons flour
• 4 cups beef stock or canned broth
• 1 cup canned tomatoes Drained and chopped
• 1/2 cup dry white wine
• 2 garlic cloves minced
• 1 teaspoon dried rosemary crumbled
• 1 teaspoon dried thyme crumbled
• 1 bay leaf
• 1/2 pound white onions Small
• 1/2 pound baby carrots peeled and trimmed
• 1/2 pound small new potatoes Very, scrubbed
• 1 cup peas

1. Cut the lamb into 2-inch pieces and pat dry. In a casserole over medium-high heat, warm the vegetable oil until hot. Add the lamb and salt and pepper and brown it on all sides. Transfer the lamb to a platter.
2. Add the chopped onion and carrot to the casserole and cook over medium heat, stirring occasionally, for 3 minutes. Add the flour and cook, stirring, for 2 minutes. Add the stock, tomatoes, wine, garlic, rosemary, thyme, and bay leaf, and bring to a boil.
3. Return the lamb to the casserole, cover, and simmer for 1 to 1 1/2 hours, or until it is tender.
4. Using a fork, remove the lamb pieces to another casserole. Skim the fat from the surface of the cooking liquid and reduce the liquid over high heat until slightly thickened. Strain the thickened liquid over the lamb. Bring the mixture to a boil and add the onions. Simmer, covered, for 5 minutes. Add the carrots and potatoes, and simmer for 5 minutes. Add the peas and simmer for 5 minutes longer, or until the vegetables are tender.

vegetable oil, lamb shoulder, salt, black pepper, onion, carrot, flour, beef stock, tomatoes, white wine, garlic, rosemary, thyme, bay leaf, carrots, potatoes, peas

Taken from www.yummly.com/recipe/Lamb-Stew-With-Spring-Vegetables-1662257 (may not work)