Italian Lamb Stew
( YIELD: 4 Servings )

I N G R E D I E N T S
Boneless Leg of Lamb, cut into 2-inch pieces	4 LBS
Salt	1 1/2 Tsp
Table Ground Black Pepper	1/2 Tsp
Flour	1/2 Cup
Gallucci's Unfiltered Olive Oil	3 TbSp
Chopped Onion	1 Large
Dry Red Wine	1 Cup
Water	2 Cups
Bay Leaves	2 Leaves
Carrots, small and peeled	6
Turnips, medium, peeled and halved	12
Whole Fresh Mushrooms	1 LB
Ground Thyme	1 Tsp

1.	Trim excess fat from lamb. Season with 1 teaspoon salt and ¼ teaspoon pepper. Dust lightly with flour; shake off excess.
2.	In a Dutch oven, heat 1½ tablespoons olive oil over medium-high heat. Add lamb and cook, turning frequently, 6 minutes, or until browned on all sides. Add onion and garlic and cook 2 to 3 minutes, or until onion is softened. Add Chianti, water, and bay leaves. Bring to a boil, reduce heat to medium-low, cover, and cook 35 minutes. Add carrots and turnips and cook covered 15 minutes, or until vegetables are tender.
3.	Meanwhile, in a large frying pan, heat remaining 1½ tablespoons olive oil over medium heat. Add mushrooms and cook, stirring, 5 minutes, or until lightly browned. Season with thyme and remaining ½ teaspoon salt and ¼teaspoon pepper. Add to stew and simmer 5 minutes.