Italian Lamb Casserole Recipe

• 1 1/2 lb Boneless leg of lamb, trimmed and cut into 1-1/2 inch cubes
• 1/4 c. All purpose flour
• 2 tsp Extra virgin olive oil
• 1 Tbsp. Plus 1 teaspoon unsalted butter
• 2 x Celery ribs, sliced diagonally
• 1 x Onion, sliced
• 1 x Carrot, sliced diagonally
• 1 x Clove garlic, chopped
• 1/2 lb Canned crushed tomatoes, undrained
• 1 Tbsp. Plus 1 teaspoon tomato paste
• 1/3 c. Plus 3 Tbs. dry white wine
• 1/3 c. Plus 3 Tbs. chicken stock
• 1 tsp Italian herb seasoning

Directions