Sunday's Lamb Stew! (crock Pot)

Total Time: 6 hrs 20 mins Preparation Time: 20 mins Cook Time: 6 hrs

Ingredients

• Servings: 6
• 2 lbs stewing lamb (bone in)
• 2 cups wine (or red)
• 4 garlic cloves
• 2 (12 ounce) cans chicken broth
• 2 cups water (enough to fully cover lamb)
• 2 bay leaves
• 2 tablespoons flour
• 2 red potatoes
• 1 yukon gold potato
• 2 carrots
• 1 celery rib
• 5 ounces baby peas
• 2 plum tomatoes
• 3 tablespoons tomato paste
• 1/2 medium onion
• parsley (optional)
• paprika (optional)
• pepper (optional)
• rosemary (optional)

Recipe

• 1 take lamb out of package and put into crock pot.
• 2 cover the lamb with 2 bay leaves, cooking wine, 1 can of chicken broth and enough water to cover.
• 3 add 2 garlic cloves, preferably use a garlic press.
• 4 put the lamb on high for 4 hours.
• 5 remove lamb from crock pot, and let liquid cool for 1 hour.
• 6 chop up onion, potatoes, carrot, celery and tomato.
• 7 place 1/2 carrots and chopped up yukon potato on the bottom of a baking dish, and place lamb on top (make sure to remove and bones at this point).
• 8 bake at 350 degrees for 30 min and remove from oven.
• 9 skim off any fat from the top of the liquid in the crock pot.
• 10 add, 2 tablespoons flour and whisk with the cooled liquid.
• 11 use a garlic press to press the last 2 garlic cloves.
• 12 add the rest of the ingredients in the crock pot, and let cook for 3-4 more hours. let stand for a while before serving to thicken.
• 13 use parsley as a garnish!
• 14 enjoy!