Lamb Stew with Garlic Vinegar Sauce Recipe, A View of America's Soup Recipes

A View of America Soup Recipes	Lamb Stew with Garlic Vinegar Sauce Browse by Categories \| Camping \| Did You Know Facts \| Fishing \| Golf \| Jokes \| Lodging \| Puzzles \| Recipes Restaurants \| RV Resorts \| Shopping \| Skiing \| Special Events \| Special Focus \| Tributes \| Wineries Home >> Recipes >> Soups	About Us Contact Us Site Map Site Sponsors Suggest a Site What's New

Beef Recipes Bison Recipes Bread Recipes Breakfast Recipes Cakes & Frosting Recipes Candy Recipes Cookie Recipes Cool Treat Recipes Dessert Recipes Drink Recipes Lamb Recipes Pastry Recipes Pie Recipes Pork Recipes Poultry Recipes Preserve Recipes Salad Recipes Sauce Recipes Seafood Recipes Side Dish Recipes Snack Recipes Soup Recipes Vegetarian Recipes	Ingredients: 1 leg of lamb (about 5 pounds); meat cut into 2-inch chunks Salt, pepper and flour 2-3 tablespoons olive oil 1/2 cup dry white wine 1/2 cup beef broth 1 1/2 tablespoons white wine vinegar 4 garlic cloves, chopped 1/4 teaspoon chopped fresh rosemary 1/4 teaspoon chopped fresh thyme 1 tablespoon chopped fresh parsley Directions: Preheat oven to 325 degrees. Salt and pepper lamb, and coat with flour. Heat oil in Dutch oven on high, and brown lamb in batches, about 5-6 minutes per batch. Return all lamb to Dutch oven, and mix in all remaining ingredients. Cover and bake for about 50 minutes, stirring once about halfway through. Adjust flavor with salt and pepper, if necessary. Serves four.
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