2 lbs lamb (stewing, bone)
2 cups white wine (red)
4 garlic cloves
24 ozs chicken broth
2 cups water (fully cover lamb)
2 bay leaves
2 tbsps flour
2 red potato
1 yukon gold potato
1 celery rib
5 ozs peas (baby)
2 plum tomatoes
3 tbsps tomato paste
1 Take Lamb out of package and put into crock pot.
2 Cover the Lamb with 2 bay leaves, cooking wine, 1 can of chicken broth and enough water to cover.
3 Add 2 garlic cloves, preferably use a garlic press.
4 Put the Lamb on high for 4 hours.
5 Remove Lamb from Crock Pot, and let liquid cool for 1 hour.
6 Chop up onion, potatoes, carrot, celery and tomato.
7 Place 1/2 carrots and chopped up yukon potato on the bottom of a baking dish, and place lamb on top (make sure to remove and bones at this point).
8 Bake at 350 degrees for 30 min and remove from oven.
9 Skim off any fat from the top of the liquid in the crock pot.
10 Add, 2 Tablespoons flour and whisk with the cooled liquid.
11 Use a garlic press to press the last 2 garlic cloves.
12 Add the rest of the ingredients in the crock pot, and let cook for 3-4 more hours. Let stand for a while before serving to thicken.
13 Use parsley as a garnish!
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