I have made this for years. I love lamb, and this is a great recipe. If you try it, let me know how you like it.

The recipe is super easy, and I'm going to give it to you from memory. There are only a few ingredients.

Slice up 2 cups of carrots and 2 onions and saute in olive oil for a few minutes. It's not necessary to brown them.

In the meantime, prepare a pound or so of lamb stew meat, cut up into chunks, with fat removed. Actually, any kind of lamb will do, but the lamb stew chunks you buy at the store are easiest to prepare. Put them in a plastic bag with 2 tablespoons of flour and a tablespoon or so of rosemary, salt and pepper. Shake and turn upside down to distribute the flour and coat all the lamb chunks with the mixture.

Use a slotted spoon to remove the carrot and onion from pan and use a bit more olive oil over medium heat to sear and seal the lamb chunks on each side. This should only take a few minutes.

Add 1.25 cups of chicken stock to the pan and return the carrots/onions. Bring to a boil, then transfer to oven to cook at 325 for 2 hours.

That's pretty much it! It's hard to mess up this recipe and I often adjust it according to what I have on hand as far as quantities.