Lamb Stew With Leeks And Potatoes

• 2 pounds lamb shoulder, bones and fat removed, meat cut into 1 1/2-inch cubes
• Coarse salt and freshly ground pepper to taste
• 2 tablespoons peanut or vegetable oil
• 4 leeks, chopped
• 2 cloves garlic, chopped
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
• 1 tablespoon flour
• 2 cups dry white wine
• 2 cups lamb or chicken stock
• 8 boiling potatoes, peeled
• 8 tablespoons chopped parsley

1. Pat the lamb pieces dry with paper towels and season to taste with salt and pepper.
2. Heat a tablespoon of oil in a large casserole and saute the pieces, a few at a time, until they are lightly browned on all sides.
3. Remove to a bowl with a slotted spoon.
4. Pour off the fat.
5. Add the remaining tablespoon of oil and saute the leeks, garlic and thyme until the leaves are soft.
6. Return the lamb to the casserole and sprinkle on the flour, stirring vigorously to coat all the pieces of meat.
7. Add wine and bring it to boil, stirring well and scraping off any pieces that have stuck to the bottom of the pan.
8. Add chicken stock, cover and simmer gently, stirring occasionally for about an hour.
9. Add potatoes and cook until they are tender.
10. If more liquid is needed, add hot chicken stock or water.
11. Correct seasoning, add parsley and serve.

lamb shoulder, salt, peanut, leeks, garlic, thyme, flour, white wine, lamb, boiling potatoes, parsley

Taken from cooking.nytimes.com/recipes/7078 (may not work)