Serves: 8
Total Calories: 866

3 pounds cubed lamb (shoulder, leg, etc)
1/4 cup olive oil
4 cups low salt chicken broth
1 1/2 cups dry white wine
1/2 cup ketchup
1 large or 2 small onion chopped (2 cups)
3 cups garlic minced
3 whole allspice berries
freshly ground pepper
4 large potatoes (Idahos work well)
2 stalks celery cut into 1/2 inch pieces
2 cups carrots cut into 3/4 inch pieces (about 5 carrots)
1 teaspoon salt
1/4 cup oat flour (or other allowed flour)
BOUQUET GARNI made from the following tied together:
1 bay leaf
3 stalks rosemary
10 stalks thyme
small bunch parsley

In large heavy pot, brown lamb in two or three batches in olive oil over medium-high heat. Transfer to a bowl. Add chicken broth and deglaze pan by scraping up brown bits with a wooden spoon. Once all the bits have reconstituted, add back the meat, the wine, ketchup, onions, garlic, all - spice, bouquet garni, and a few turns of pepper. Bring to a simmer and cook over very low heat, covered, for 1 hour. Meanwhile peel the potatoes. Cut one of them into 1/2-inch cubes and set aside. For the other three, halve and then quarter them. Then divide the quarters, so that you get 8 pieces from each potato. After lamb has cooked 1 hour, add in the cubed potato (just the one) and the celery. Continue to cook at a simmer, covered, over low heat. After 45 min - utes, use the back of a wooden spoon to mash the potato pieces against the side of the pot. Cover and cook another 15 minutes. Add the rest of the potatoes, carrots, and salt. Cook covered another 50 minutes, stirring occasionally. Put the flour in a bowl. Ladle out some of the cooking broth, mixing with the flour until it’s no longer a paste. Pour into the pot, stirring well, and cook another 10 minutes until it’s thickened up to a nice hearty consistency. Serve piping hot with freshly ground pepper. Eat with a simple green salad or steamed green vegetables.

Nutritional Facts:

Serves: 8
Total Calories: 866
Calories from Fat: 81

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