Serves: 4
Total Calories: 667

1/2 cup all-purpose flour
1 salt and pepper to taste
2 pounds lamb stew meat (preferably shoulder) trimmed of fat, cut into stew-size pieces
3 tablespoons olive oil
1 large head garlic, roasted and chopped finely
1/2 cup chopped yellow onion
1/4 cup chopped green pepper
1/2 cup chopped peeled carrot
1/2 cup chopped celery
2 cups Pinot Noir ( red wine )
1/2 cup chopped Roma tomato
2 cups lamb stock made from bones and trimmings
3 bay leaves
1 tablespoon fresh mint

Combine flour, salt and pepper in a bowl. Add lamb and stir to coat. Set aside. In a large, heavy-bottomed stainless steel pot, heat the olive oil. Add chopped garlic and cook until slightly golden. (Do not allow it to brown or it will add a bitter taste.) Add onion, pepper, carrots, and celery. Cook for 5 -10 minutes, stirring, until onion is slightly translucent. Add the lamb and brown on all sides, approximately 10 -15 minutes. Add the Pinot Noir. Cook and reduce the liquid by 25 percent. Add the tomatoes, 2 cups lamb stock, bay leaves, pinch of salt and freshly ground pepper. Reduce by another 25 percent.

Lower heat, cover, and simmer over low heat 1 - 1 1/2 hours. During the last half hour, uncover and let the stew thicken to a nice velvety thick consistency. If it is too thick, add a little more stock. Use your own judgment on the final consistency of this wonderful dish. Add fresh mint just before serving. Serve with polenta.

Nutritional Facts:

Serves: 4
Total Calories: 667
Calories from Fat: 90

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