FEEDS: 2-3

WHAT YOU’LL NEED:

• 1 lb. lamb shoulder steaks or chops
• 3 T. flour
• ¼ t. seasoned slat
• black pepper
• 2 T. canola oil
• 1 small onion, chopped
• 5-6 cloves garlic, sliced
• 3 carrots, peeled and sliced
• 6-8 crimini mushrooms, cut in half
• 3 medium potatoes, peeled, and cut into a rough dice
• 3 C. beef broth
• 1 T. balsamic vinegar

LET'S COOK

Cut the lamb from the bones and slice into small, bite size pieces. Mix the flour, salt and a few grinds of black pepper in a small bowl. Drop in the sliced lamb and toss well to combine it together.

Meanwhile, heat the oil in a heavy gauge pan over a high flame, drop in the lamb and any excess flour and brown off the meat, stirring occasionally. Add the onion, garlic, carrots, mushrooms and potatoes and stir it up.

Now add the beef broth and the balsamic vinegar. Bring it to a boil, lower to a simmer, partially covered, and simmer for about an hour and a half. When the vegetables are cooked, the lamb will be tender and flavorful.

MORE IDEAS:

Serve this dish with a Pinot Noir. This recipe will work with pork or even some beef as well.