Lamb Stew

Mix flour, pepper, salt & chopped rosemary together in a large bowl. Rinse and pat dry your meat – cut into small cubes, no larger than ¾ inch across. Toss meat in flour mixture to coat.

Brown the lamb in 3 batches (or more) in a large Dutch oven in 1-2 tablespoons olive oil. Start with 1 and add as needed between batches. Remove meat and cover once it is browned.

Add butter to pan and melt. Saute onion for 2 minutes or until it has just started to become translucent around the edges. Add wine to deglaze the pan. Allow the wine to boil for a moment and then begin scraping up the browned bits.

Add meat, accumulated juices, and veggies back to the pot. Add water just to cover. Bring to a boil, skim the foam, reduce to a simmer.

Cook, covered, 2 hours.

Microwave potatoes on high for 3 minutes or until soft. Mash with a fork and add to the pot, stirring to mix.

Taste and add salt and pepper as needed. Add rosemary and thyme sprigs to the pot, pushing them down into the liquid. If desired, tie the sprigs together with kitchen twine to make them easier to remove before serving. Cook lamb stew for an additional hour at least.

I simmered mine for 4, which gives plenty of time for the meat to break down and become soft. You could cook it for less time but you may sacrifice the texture.