Australian-Irish Shepherd's Stew by Sy

• shoulder lamb chops, de-boned & cubed↗4
• seasoned flour, blend
• cup flour↗1⁄2 cup
• pinch cayenne pepper↗1 pinch
• tablespoon paprika↗1⁄4 tablespoon
• teaspoon black pepper↗1⁄4 teaspoon
• tablespoons olive oil↗2 tablespoons
• (24 ounce) can chicken stock or (24 ounce) can beef stock↗1
• medium carrot, cut into bite size pieces↗1
• medium onion, chopped↗1
• celery ribs, chopped↗2
• teaspoon dried rosemary, chopped↗1⁄4 teaspoon
• teaspoon dried thyme, chopped↗1⁄4 teaspoon
• tablespoon dried parsley flakes↗1⁄4 tablespoon
• medium russet potatoes, cut into bite size pieces↗2
• turnips, cut into bite size pieces2
• cup water↗1⁄2
• tablespoon flour↗1
• (15 ounce) can mixed vegetables1

Step-by-step instructions

1. 1

   Combine the seasoned flour ingredients in a medium bowl.

2. 2

   Dust lamb.

3. 3

   Heat olive oil in skillet.

4. 4

   Brown meat over high heat for 8-10 minutes.

5. 5

   Remove meat, discard fat and place meat in large pot (clean pot).

6. 6

   Add chicken/beef stock, carrots, onions, celery, rosemary, thyme and parsley.

7. 7

   Cover, bring to boil, reduce heat and simmer for 1/2 hour.

8. 8

   Add potatoes, and simmer for 15 more minutes; don't over cook the potatoes and turnips.

9. 9

   Remove lid.

10. 10

    Add blended flour and water.

11. 11

    Add Mixed Vegetables.

12. 12

    Simmer uncovered for another 15 minutes.

13. 13

    Season to taste and serve.