Irish Lamb Stew

Combine flour, salt and pepper.

Dredge lamb cubes in seasoned flour.

Heat oil; brown meat over medium-high heat.

Reduce heat to medium, add onions and garlic.

Cook, stir 5 minutes until browned and onions are translucent.

Add remaining ingredients, raise heat to medium-high and bring to boil.

Reduce heat to simmer, cook (sitrring occasionally) for 90 minutes to 2 hours, or until meat is fork tender.

Thicken gravy, if necessary, with cornstarch-sauce slurry.

:In Ireland, the lamb used is*never* boneless.

A stew is, by Irish tastes and sensibilities (and very much contrary to the American perception thereof),*not* an elegant dish, but rather a working dish that can be made and left unattended while good Irish lads and lassies are out toiling in the fields, tending the lambs and sheep that are used in this dish, or following other gainful pursuits and pastimes.

The bones have been removed here to adjust this recipe to more molly-coddled American tastes.