• 1-1/2 lbs. boneless leg of lamb, trimmed and cut into 1-1/2 inch cubes
• 1/4 cup all purpose flour
• 2 tsp. olive oil
• 1 Tbs. plus 1 tsp. unsalted butter
• 2 celery ribs, sliced diagonally
• 1 onion, sliced
• 1 carrots, sliced diagonally
• 1 clove garlic, crushed
• 3/4 cup plus 3 Tbs. canned crushed tomatoes, undrained
• 1 Tbs. plus 1 tsp. tomato paste
• 1/3 cup plus 3 Tbs. dry white wine
• 1/3 cup plus 3 Tbs. chicken stock
• 1 tsp. 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. Cover and bake 1 hour, or until lamb is tender.

If freezing cooked food, divide into freezer-proof containers in the amounts you will use at one time, leaving enough space at the top to allow for expansion as it freezes. Cool as quickly as possible to retain freshness. (Dairy, egg and meat based dishes should cool in refrigerator.) Cover tightly and place in freezer for up to 3 months. If using plastic freezer bags, seal partially and press out excess air before sealing completely. Reheating options: Preheat oven to 375°F. Transfer frozen food from freezer container into a covered casserole dish. Place covered dish in oven until edges are bubbly and center is hot. Or, transfer food to a covered microwave-safe container and heat on high setting, stirring occasionally, until bubbly. (USDA recommends reheating meats to 165°F to destroy any bacteria.)

Per serving: calories 503, fat 29.1g, 55% calories from fat, cholesterol 137mg, protein 38.0g, carbohydrates 16.6g, fiber 2.7g, sugar 5.4g, sodium 355mg, diet points 12.4.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.8, Fruit: 0.0, Bread: 0.3, Lean meat: 5.1, Fat: 3.4, Sugar: 0.1, Very lean meat protein: 0.0

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The recommended wines are: Cabernet Sauvignon, Chardonnay, or Burgundy.