Spring Lamb and Vegetable Stew

lamb-vegetable-stew_30022 tablespoons olive oil

1 1/2 pounds lamb steaks (top round or shoulder), bones removed and meat cut into 2-inch pieces

salt and black pepper

4 carrots, cut into 3-inch sticks

1 onion, sliced

1 tablespoon all-purpose flour

1/2 cup dry white wine

2 cups low-sodium chicken broth

1 14.5-ounce can diced tomatoes, drained

4 ounces green beans, cut into small pieces (about 1 cup)

1 cup fresh flat-leaf parsley, chopped

Heat 1 tablespoon of the oil in a large pot over medium-high heat. Season the lamb with 1/2 teaspoon each salt and pepper. Cook, turning occasionally, until medium-rare, 6 to 8 minutes; transfer to a plate.

Add the carrots, onion, and the remaining oil to the pot. Cook until beginning to soften, 3 to 4 minutes. Add the flour and cook for 1 minute. Add the wine and scrape up any brown bits.

Add the broth, tomatoes, and beans. Simmer until the vegetables are tender, 8 to 10 minutes. Stir in the lamb, parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Serve immediately.

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About the author

Hanna Trafford

Hanna is the mother of two grown sons Dan and Dusan Nedelko, and is also the Grandmother to Jax, Cohen and Mila. She is the lead editor of Mama Knows and is hoping to create an exchange of communications with other grandmothers, mothers and daughters - giving everyone the opportunity to learn and share about everything that is "Mama"