1. Place the flour, seasoning salt and black pepper in a medium bowl; toss slightly to combine. 2. Prepare a large Dutch oven or heavy-bottomed pot. 3. Add in oil to cover bottom of the pot over medium-high heat. 4. Coat the lamb cubes with flour (shake off any excess flour) then brown in hot oil in two batches; transfer the browned lamb to a plate. 5. Add in the onion and cook for about 4-5 minutes, then add in garlic, cook for 1 minute. 6. Add in carrots, celery, mushrooms (if using) brown sugar, thyme, crushed red pepper flakes and spices; cook stirring for 2 minutes. 7. Add in wine, broth and browned lamb; mix to combine. 8. Simmer, covered for about 3 hours, stirring occasionally until thickened and the lamb is very tender. 9. Season with salt to taste and more black pepper if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
