Stewed Lamb

• 2 -3 lbs lamb stew meat or 2 -3 lbs lamb shanks
• 12 cup flour
• salt and pepper
• 4 tablespoons olive oil
• 2 carrots, peeled and diced
• 1 stalk celery, diced
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 (6 ounce) can tomato paste
• 1 (14 ounce) can beef broth

1. Place flour, salt and pepper into a large bag and add lamb pieces.
2. Shake until lamb is well coated.
3. In a large skillet, heat olive oil.
4. Saute lamb until golden brown, remove from pan and set aside.
5. In the same pan, saute onion, garlic, carrots, celery, and dried oregano, adding a little more olive oil if necessary.
6. Place all ingredients into a crock pot and simmer on medium-high for approx 4-6 hours or until lamb is tender.
7. If stew becomes too thick, add additional beef broth as needed.
8. Serve with white rice and greek salad.

meat, flour, salt, olive oil, carrots, celery, onion, garlic, oregano, tomato paste, beef broth

Taken from www.food.com/recipe/stewed-lamb-112404 (may not work)