LAMB: This is a simple and delicious stew that you can even serve to company.

LAMB ROGOUT:



3 lbs. boneless lamb shoulder, cubed

3-4 tbsp. all purpose flour

1 cup dry white wine

4-5 cups beef or chicken stock

bouquet garni: tied in a cheesecloth bag

4-5 bunches of thyme leaves and stem
1 bay leaf
10 peppercorns
small piece mace

5 medium tomatoes, chopped

2 cloves garlic, minced

1 cup small pearl onions

2 cups each baby carrot & small new potatoes

1 cup zucchini chunks

2-3 parsnips, cut into chunks

salt and freshly ground pepper

1 rosemary sprig to garnish



In a large heavy non-stick saucepan, heat oil over medium-high to high heat and brown lamb. Add salt and pepper to taste as meat is browned. Transfer browned meat to an oven-proof casserole.

Preheat oven to 350 degrees F. Add flour to the pan, stirring over low heat for 2-3 minutes. Deglaze hot pan with the wine, scraping up brown bits clinging to bottom and sides of pan. Add tomatoes, all the vegetables, garlic, stock, and the bouquet garni bag. Cover pot and bring to a boil. Reduce heat and simmer for 5 minutes or until sauce is thickened. Add salt and pepper to taste. Pour sauce over lamb in the casserole and transfer casserole to oven. Cook for 1-1 ½ hours, or until meat is tender.

Discard bouquet garni and serve immediately, garnished with rosemary sprig.