Italian Lamb Casserole
| Yield: | 1 Servings |
| Categories: |
| 1 1/2 | lb | Boneless leg of lamb; trimmed and cut into 1-1/2 inch cubes |
| 1/4 | c | All purpose flour |
| 2 | ts | Olive oil |
| 1 | tb | Plus 1 tsp. unsalted butter |
| 2 | Celery ribs; sliced diagonally | |
| 1 | Onion; sliced | |
| 1 | Carrot; sliced diagonally | |
| 1 | Clove garlic; minced | |
| 1/2 | lb | Canned crushed tomatoes; undrained |
| 1 | tb | Plus 1 tsp. tomato paste |
| 1/3 | c | Plus 3 Tbs. dry white wine |
| 1/3 | c | Plus 3 Tbs. chicken stock |
| 1 | ts | Italian herb seasoning |
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