BRAISED LAMB SHOULDER WITH WINTER VEGETABLES

• 2 tbsp olive oil
• 1-1/2 lb boneless lamb shoulder, trimmed of excess fat and cut into 1 inch cubes.
• 2 medium onions, finely chopped
• 2 tbsp flour
• 1 cup fruity red wine, such as Cotes du Ventoux
• 2/3 cup chicken stock
• 2 tbsp tomato paste
• 2 cloves garlic, minced

Heat oil in a large heavy saucepan or Dutch oven over medium-high heat. Cook lamb in batches for 3 to 5 minutes, until browned on all sides, removing each batch to a plate as it browns. Reduce heat to medium. Add onion to saucepan and cook, stirring, for 2 to 3 minutes until softened but not brown. Add flour, then cook, stirring, for 1 minutes. Gradually stir in wine, stock and tomato paste. Return lamb to saucepan, along with any juices that have accumulate don the plate. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer, covered, for about 1 to 1 1/2 hours, until lamb is tender. Sauce should not be too thick so add some water to thin if necessary. Five minutes before lamb is ready, stir in garlic. Taste and adjust seasoning if necessary. Serve the lamb in wide bowls, surrounded by Braised Winter Vegetables.