2 tablespoons corn oil
3 medium onions, peeled and quartered
1 teaspoon garlic, minced
1/2 cup dry white wine
3 tablespoons flour
4 pounds neck and shank of lamb, cut into 2-to-3-inch pieces (with bones)
2 cups tomatoes, peeled and cubed
2 large sprigs fresh rosemary
2 carrots, cut in 1-inch pieces
1 pound potatoes, peeled and quartered
1 cup string beans, cut in half
Freshly ground black pepper, to taste

Heat the oil in a large pan and add the onions. Cook, stirring often, until onions are browned. Remove onions and set aside. Add the meat to the pan and cook, stirring often, for about 10 minutes. Pour off all the fat from the meat. Sprinkle the meat with garlic and flour, stirring to distribute the flour over the pieces of meat. Add the wine and stir to blend. Add the tomatoes and rosemary. Cover loosely and let simmer for one hour. As the lamb cooks, put the carrots, potatoes and string beans in a saucepan and add cold water to cover. Bring to a boil and simmer for 1 minute. Drain.

When the lamb has cooked for 1 hour, add the browned onions. Cook for 15 minutes and add the cooked carrots, potatoes and string beans. Cover and cook for 15 minutes, or until vegetables are tender. Stir in black pepper and serve.

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