Ingredients

2 pounds boned shoulder of lamb, cut into 2-inch cubes
1/4 cup flour
1 1/2 teaspoons salt, or to taste
1/4 teaspoon freshly ground pepper, or to taste
3 tablespoons olive oil
2 medium onions, sliced
2 leeks, sliced thin
1 clove garlic, crushed
1/2 bottle of red wine or enough chicken stock to cover
14 1/2-ounce can whole plum tomatoes, crushed
4 carrots, quartered
10 baby Yukon Gold potatoes
2 stalks celery, quartered
2 parsnips, quartered
10-ounce package frozen green peas
Few sprigs parsley
1/4 teaspoon dried thyme

Lightly flour the lamb, season to taste with salt and pepper; brown the meat on all sides in olive oil in a large, lidded saucepan. Remove meat.
Saute the onions, leeks and garlic in the same oil until translucent. Return lamb to the saucepan, cover with the red wine and 1/2 the canned tomatoes, crushed. Bring to full boil, then turn heat down to low and simmer fully covered for 1 to 1 1/2 hours.
Add carrots, potatoes, celery, parsnips and rest of tomatoes, crushed (and chicken stock if needed) to the lamb; add salt to season the vegetables to taste; bring to boil, then lower heat and simmer over low heat, uncovered, for 1 hour to 1 1/2 hours. Add peas, parsley and thyme, and cook for final 10 minutes. Makes 4 servings.

Directions

Note: If you need additional liquid to cover, use more chicken stock.