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  • 1 lb lamb shoulder, cut into 1 1/2” cubes
  • 2 T. butter
  • 1 large Spanish onion, minced
  • 2 garlic cloves, minced
  • 1 carrot, minced
  • 1 stalk celery, mince
  • 1 T. flour
  • 1 C. dry white wine
  • 1/2 C. water
  • 2 carrots, julienned
  • 1/2 C. sweet peas
  • Celery leaves, only the light green leaves from the heart of the bunch.


  • Bouquet garni; 2 spring fresh rosemary, 3 sprigs fresh oregano, 1 bay leaf bond together with cotton string.
  • Sear lamb in a heavy bottom stockpot over medium-high heat until well browned on all sides.
  • Stir in butter, onion, chopped carrot and celery, reduce heat to medium and cook until onion is translucent. Add garlic, sprinkle and stir in flour.
  • Add liquid and deglaze pan, add bouquet garni, increase heat to high and bring to a boil.
  • Cover, reduce heat to low and simmer for one hour.
  • Remove meat to a bowl, strain liquid through a fine sieve. Return liquid and meat to the pot, and allow to simmer.
  • Steam julienned carrots for 3 minutes.
  • Parboil peas for 1 minute.
  • Ladle meat and sauce into bowls, top with carrots and peas, garnish with celery leaves and serve.

Categories: Dinner  Lamb/Sheep  Main Dish 

Author Credit: A. J. Di Liberti 2007

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