Recipe by Helen Dollaghan from the Sept. 16, 1979, edition of The Denver Post. You’ll need to preheat the oven to 350 for this recipe. Serves 6.
Ingredients
2 pounds leg of lamb, trimmed of fat and cut in 1-inch cubes
Flour seasoned with salt, pepper, celery seed and garlic powder
12 tiny, peeled white onions (if frozen pearl onions are used, thaw them first)
3 large carrots, cut in fairly thick slices
3 large ribs celery, cut in fairly thick slices
1 large potato or more to taste, peeled and cubed
3-4 bay leaves
A few whole cloves
Dry, red wine or equal portions of dry, red wine and beef broth, mixed together
Directions
Roll lamb cubes in seasoned flour. Lamb should be thickly coated with flour mixture. Place half the lamb over bottom of six greased, individual casseroles. Place equal amounts of onions, carrots, celery and potatoes in each casserole. Add a layer of remaining lamb. Place a small piece of bay leaf and one whole clove on top. (The clove may be stuck into an onion for easier removal later.) Add enough of the wine mixture to almost cover meat and vegetables. Bake, tightly covered, in oven preheated to 350 degrees about 1 1/2 hours or until lamb and vegetables are tender. Remove bay leaves and cloves. (The thick flour coating on the lamb cubes thickens the cooking liquid. If a large casserole is used, instead of individual ones, increase cooking time 15 minutes or longer.)
*Each week, we uncover a classic recipe from The Denver Post’s vault. This week, an excellent intra-holiday lamb stew. Serve it with bread to mop up the juices.
