Braising and Stewing Lamb

3-5 # boneless lamb leg

2 tsp smoked paprika

2 tsp chile powder

Sea Salt & fresh Pepper

1 cup of flour

3 T of olive oil

Cut lamb into 1 inch chunks and season w/ paprika salt and pepper. Next coat in flour, shake excess off through a sieve and brown in something large that can go from stove to oven. 2 onions chopped

3 cloves of garlic, crushed

Add to lamb while it is browning.

Deglaze browned lamb with

1-2 cups of red wine

4-6 cups of chicken or beef stock

Add the following:

3 ribs of chopped celery

2 cups of chopped mushrooms

5 chopped carrots

3 chopped beets

1/2 head of chopped cauliflower

2 sweet potatoes, chopped

2 Yukon gold potatoes

1 can of chopped green chilies

1 small can of tomato paste

1 large can of Muir Glen Crushed Fire roasted tomatoes

2 T chopped fresh rosemary

2 T chopped fresh oregano

2 T chopped fresh parsley

2 T Soy sauce

2 T Balsamic Vinegar

Stir, cover and roast in a covered casserole dish at 300 for 4-5 hours. When ready to eat, if it needs a little thickening, put it back on the stove and Wisk in a little flour/water slurry.