Spring Lamb and Vegetable Stew 

2 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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