6 servings

How to Make It

Step 1

Remove the fell (tissue-like covering) from lamb with a sharp knife. Rub surface of lamb with Italian seasoning, salt, and pepper; brown lamb in butter on all sides in a large stock pot. Remove lamb; set aside. Reserve pan drippings in stock pot. Add carrots, onion, and garlic to pan drippings. Cook over medium heat until onion is tender.

Step 2

Place browned lamb in stock pot over vegetables. Combine beef broth and wine; pour over lamb. Cover and simmer 3 hours or until lamb is tender, basting occasionally.

Step 3

Transfer lamb and vegetables to a warm serving platter, reserving pan drippings.

Step 4

Skim fat from pan drippings; discard fat. Combine 2 tablespoons flour and cold water; stir until smooth. Combine flour mixture and pan drippings; cook, stirring constantly, until mixture is thickened and bubbly. Serve gravy with lamb and vegetables.

Oxmoor House Homestyle Recipes

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