Lamb Recipe: Heartland Lamb Stew

• 1 to 1-1/2 pounds American lamb shoulder, cut into 1-inch pieces
• 2 tablespoons olive oil
• 1/4 cup all-purpose flour
• 1 tablespoon granulated sugar
• 2 teaspoons salt
• 1 teaspoon pepper
• 2 medium onions, quartered
• 1 can (16 ounces) whole tomatoes and juice
• 2 cloves garlic, finely chopped
• 2 teaspoons chopped fresh rosemary leaves or 3/4 teaspoon dried rosemary leaves, crushed
• 1 small bay leaf, crushed
• 1/4 teaspoon ground cloves
• 2 cups water
• 6 medium potatoes, quartered
• 3 carrots, cut in thick slices
• 6 medium turnips, quartered
• 1 package (10 ounces) frozen green beans

Preheat oven to 350ºF.

In ovenproof pan with cover, brown lamb cubes in oil. Drain drippings.

In small bowl, combine flour, sugar, salt and pepper. Sprinkle over lamb; stir well. Stir in onion, tomatoes, garlic, rosemary, bay leaf, cloves and water. Cover and bake for 30 minutes. Add potatoes, carrots and turnips. Bake, covered, another 30 minutes. Add beans and bake 30 minutes longer, or until meat and vegetables are tender.