Sprinkle lamb with sugar. Brown in oil in skillet.
Remove lamb and place in cooker, reserving drippings. Stir salt, pepper, and flour into drippings in skillet until smooth. Stir in water and wine until smooth, stirring loose the meat drippings. Continue cooking and stirring occasionally until broth simmers and thickens.
Pour into cooker. Add remaining ingredients and stir ntil well mixed.
Cover. Cook on low 8-10 hours.
Originally Submitted
6/26/2010
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