Connemara Lamb Stew

• 1/2 cup flour
• 1/2 teaspoon salt
• 1 teaspoon freshly ground pepper
• 1 1/2 pounds lamb shoulder or stewing meat, cut into 1/2-inch chunks
• 1 tablespoon olive oil
• 3 tablespoons minced fresh mint leaves
• Salt and freshly ground pepper
• 1 cup dry white wine
• 2 1/2 cups chicken broth
• 2 tablespoons lemon juice
• 4 raw, fresh artichoke hearts, trimmed, cleaned and cut into quarters
• 3 tablespoons minced parsley
• 1 tablespoon minced lemon zest
• 8 fresh oysters, shucked

1. Season the flour with the salt and pepper.
2. Lightly dust the lamb with the flour and shake off the excess.
3. Heat the olive oil in a heavy-bottom pot over medium heat until hot.
4. Add the lamb in one layer and saute until golden brown on all sides, about 6 to 10 minutes.
5. Add 1 tablespoon of the mint and season lightly with salt and pepper.
6. Add the white wine, stir well and simmer for 5 minutes.
7. Add the chicken broth, lemon juice and artichoke hearts, lower the heat, cover the pot and simmer gently until the lamb is tender, about 30 minutes.
8. Meanwhile, mix the remaining 2 tablespoons mint, the parsley and the lemon zest.
9. When the lamb is tender, gently slide the oysters into the stew and simmer for an additional 3 minutes.
10. Sprinkle with the mint mixture, divide among heated bowls and serve.

flour, salt, freshly ground pepper, lamb shoulder, olive oil, mint leaves, salt, white wine, chicken broth, lemon juice, fresh artichoke, parsley, lemon zest, oysters

Taken from cooking.nytimes.com/recipes/3459 (may not work)