Lamb Stew With Lemon and Thyme

• 1 1/2 pounds boneless lamb shoulder
• Flour for dredging
• 2 tablespoons vegetable oil
• 2 shallots, sliced
• 3 leeks, sliced
• 1 clove garlic, minced
• 1 teaspoon thyme
• 1 cup chicken stock (preferably homemade)
• 1 cup dry white wine
• 2 teaspoons lemon juice
• Coarse salt and freshly ground pepper to taste
• Herb bouquet (parsley, thyme and bay leaf tied in cheesecloth)
• 2 strips lemon peel

1. Cut the lamb into one-and-a-half-inch cubes and trim off the fat.
2. Pat the cubes dry with paper towels and sprinkle with flour.
3. Heat the oil in a heavy casserole and brown the lamb cubes on all sides.
4. Remove and add the shallots, leeks, garlic and thyme.
5. Brown lightly and return the lamb cubes to the casserole.
6. Add the stock, white wine, lemon juice, salt, pepper, herb bouquet and lemon peel.
7. Scrape up the cooking juices, bring them to a boil and turn the heat down to medium low.
8. Place the cover on the pan slightly askew.
9. Cook for 45 minutes to an hour, until the lamb is tender.
10. Correct seasoning and serve.

lamb shoulder, flour, vegetable oil, shallots, leeks, clove garlic, thyme, chicken stock, white wine, lemon juice, salt, bouquet, peel

Taken from cooking.nytimes.com/recipes/4440 (may not work)