This one was an interesting experiment – ended up being quite tasty, although I think their spicing might need to be added to even a bit more than I did.  However, it came out to a rather pleasing “basic” taste.  Picked a box of recipe cards up at a garage sale, and this is one of the recipes to come out of that box.  No idea what timeframe they come from, although the plastic was old enough to have yellowed and fractured.

2 1/2 lb boneless shoulder of lamb, cut in 1 inch cubes

1/4 c all-purpose flour (I would call this amount “as needed”)

1/3 c butter (Ended up needing quite a bit more than called for)

2 tsps salt (or to taste)

1/2 tsp pepper (or to taste)

3/4 tsp dried rosemary leaves (or to taste)

2 c chicken broth (I was out of chicken, so I used mushroom broth instead)

6 oz tomato paste

1 1/2 tsps sugar

4 medium white turnips, pared and quartered

8 small white onions, peeled (I assumed they were speaking of pearl onions, which I couldn’t find, so I used shallots instead.  Guesstimated a similar amount as being 4 shallots, peeled and halved or quartered, depending on the size of the shallot)

3 medium carrots, pared and cut in 1 inch pieces

1 clove garlic, crushed (I used five.)

1 c green pepper strips (We used red.)

2 leeks, cut into cubes (Cubing is sort of a weird concept with leeks.  I cleaned them up, cut them into quarter inch rounds, and then quartered the rounds.)

9 oz artichoke hearts (The recipe called for a package of frozen artichoke hearts, which I couldn’t find at any of the stores we frequent for groceries, so I pulled out our gigantic jar of spiced artichoke hearts in oil, and used nine oz of that.  Worked quite well, and the spiced oil imparted a nice addition to the flavour of the sauce.)

2 tomatos, peeled and cut into eighths

Clean, prepare, and cut all the vegetables in advance.  Takes longer to deal with the turnips and the like than you have waiting for the simmer on the lamb and sauce.

Put the flour in a gallon sized plastic ziploc.  You can add a bit of salt and pepper to this mixture to add a bit of additional flavour.  Put lamb cubes in bag, and shake to coat.  You can also put the flour on a plate or in a bowl, and coat them using that, but I find the bag method to be more efficient.  In 3-9 tablespoons hot butter in 6 quart Dutch oven, brown lamb all over.  Stir in salt, pepper, thyme, rosemary, chicken broth, and tomato paste.

Bring to boiling, reduce heat (to almost nothing), and simmer, covered, for 45 minutes.

In medium skillet, slowly melt remaining butter with sugar.  Add turnip, onions,m carrot, and garlic.  Best to do this in stages, glazing about a third of the vegets at a time, and setting them aside until all are done.  Cook over low heat, stirring occasionally, until vegetables are glazed and golden – should be approximately 10 minutes a set.  Preheat oven to 350.

Stir glazed vegetables, green pepper, and leeks into lamb mixture.  Bake, cover, 40 minutes.

Add artichokes.  Bake 20 minutes.  Add tomato.  Bake 10 minutes longer.