Italian Lamb Casserole

1 pound Lamb to 1 1/2 pounds, leg of, boneless
1/4 cup All purpose flour
2 teaspoon Olive oil
1 tablespoon Unsalted butter
1 teaspoon Unsalted butter
2 rib Celery sliced
1 medium Onion sliced
1 medium Carrot sliced diagonally
1 clove Garlic minced
1/2 pound Tomato canned, crushed
1 tablespoon Tomato paste
1 teaspoon Tomato paste
1/3 cup Dry white wine
3 tablespoon Dry white wine
1/3 cup Chicken stock
3 tablespoon Chicken stock
1 teaspoon Italian herb seasoning

Preheat oven to 375°F. Dust meat lightly with flour, shaking off excess. Heat oil and butter in a heavy nonstick skillet over medium high heat. Cook meat 2-3 minutes, in small batches if necessary, stirring until well browned. Transfer meat to a casserole dish.

Add next 4 ingredients to skillet. Cook 3-4 minutes, stirring until onions are soft. Add remaining ingredients. Bring to a boil, scraping surface of skillet. Pour mixture over lamb.

Number of Servings: 4

Recipe submitted by SparkPeople user CLEVERKT.