Lamb Stew (Wink, Wink)

• 2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan)
• 1 large yellow onion, chopped
• 6 medium red bliss potatoes, cut in half and then sliced
• 1 tablespoon chopped fresh thyme (from 3 to 4 sprigs)
• 3 garlic cloves, chopped
• 1 bay leaf, fresh or dried
• Salt and freshly ground black pepper
• 2 large carrots, peeled and thinly sliced
• 2 celery ribs, chopped into 1-inch pieces
• 2 rounded tablespoons tomato paste
• 2 tablespoons all-purpose flour
• 1/2 cup dry red wine (a couple of glugs)
• 2 1/2 cups of chicken stock (eyeball it: just over half a quart-size carton)
• 12 rib lamb chops (3 chops per person)
• 1/4 cup fresh flat-leaf parsley leaves (a generous handful), chopped

1. Preheat the broiler.
2. To make the stew, preheat a large skillet over medium-high heat with the EVOO; add the onions, potatoes, thyme, garlic, bay leaf, salt, and pepper.
3. Cook until the onions start to brown, about 6 to 7 minutes.
4. Add the carrots, celery, and tomato paste and continue to cook for 2 to 3 minutes.
5. Sprinkle with the flour, cook for 1 more minute, and then whisk in the red wine.
6. Cook for 1 minute, then add the chicken stock and bring the mixture up to a bubble.
7. Turn the heat down to medium low and simmer for 10 minutes.
8. While the stew is simmering, start the lamb chops.
9. Arrange the chops on a broiler pan and season both sides with salt and pepper.
10. Broil the chops for 3 to 4 minutes on each side for medium rare, up to 5 minutes on each side for medium well.
11. To serve, add the parsley to the stew, remove and discard the bay leaf, taste, and adjust the seasoning with salt and pepper.
12. Divide the stew among 4 shallow serving bowls and arrange 3 chops atop each portion.

extravirgin olive oil, yellow onion, red bliss potatoes, thyme, garlic, bay leaf, salt, carrots, celery, tomato paste, flour, red wine, chicken, lamb chops, parsley

Taken from www.epicurious.com/recipes/food/views/lamb-stew-wink-wink-374484 (may not work)