Plum Lamb Casserole

• 1 tablespoon butter
• 1 onion, sliced
• 2 tablespoons all-purpose flour
• salt and ground black pepper to taste
• 2 pounds lamb shoulder chops, trimmed
• 1 carrot, sliced
• 1/2 cup sliced celery
• 1/2 cup low-sodium vegetable stock
• 1/4 cup plum jam
• 2 tablespoons tomato sauce
• 2 teaspoons Worcestershire sauce

1. Preheat oven to 350 degrees F (175 degrees C).
2. Heat butter in a large pot over medium heat until melted. Add onion; cook and stir until softened, about 5 minutes.
3. Season flour with salt and pepper in a shallow dish. Dredge lamb chops in flour mixture on both sides.
4. Layer lamb chops with onion, carrot, and celery in a casserole dish.
5. Mix stock, plum jam, tomato sauce, and Worcestershire sauce together in a small bowl. Pour over lamb in the casserole dish.
6. Bake in the preheated oven until lamb is tender, about 1 hour 30 minutes.

butter, onion, flour, salt, lamb shoulder chops, carrot, celery, vegetable stock, plum jam, tomato sauce, worcestershire sauce

Taken from www.allrecipes.com/recipe/246684/plum-lamb-casserole/ (may not work)