• 5 lbs. leg of lamb, boned, trimmed and cut into 2-inch pieces
  • flour
  • 2 tablespoons (1/4 stick) unsalted butter
  • 2 tablespoons olive oil
  • ½ cup dry white wine
  • ½ cup beef stock or canned beef broth
  • 1-½ tablespoon white wine vinegar
  • 3 garlic cloves, chopped
  • 1 teaspoon fresh rosemary, chopped


Preheat oven to 325°F. Sprinkle lamb with salt and pepper, coat generously with flour, and brown in the butter in a large ovenproof pot over high heat. Only brown half of the lamb at a time.

Return lamb to pot, and mix in the wine and all other ingredients. Cover and place in the oven, and cook for 25 minutes. Uncover, stir the lamb, then cover again and cook until the meat is tender and the juices thicken, about 25 more minutes. Season with salt and pepper, and serve with mashed potatoes and sauteed vegetables.

Lamb, Stews
MacGourmet downloadLamb Stew with White Wine and Garlic. To import, drag image to your MacGourmet recipe box.