2 pounds lamb shoulder or roast, cut into 1-inch pieces
1/4 cup flour
1 teaspoon black pepper
2 tablespoons olive oil
2 medium sweet yellow onions, chopped
4 cloves garlic, minced
1/4 cup white wine
2 cups water or chicken broth
1 tablespoon minced fresh rosemary (or 1 teaspoon dried)
1 tablespoon minced fresh oregano (or 1 teaspoon dried)
6 medium carrots, chopped
1 pound “A”-size red potatoes, quartered
1/2 teaspoon red pepper
1 teaspoon sea salt

Put lamb in large storage bag with flour and black pepper and shake to coat thoroughly. Heat olive oil in large soup pot on medium heat and cook lamb until pieces are lightly browned. Add onion and garlic and cook until translucent, about 5 minutes. Deglaze with wine. Transfer to slow cooker, add remaining ingredients and stir thoroughly. Cook on slow for 4-5 hours, or until carrots and potatoes are soft. Taste and adjust seasonings.

Serving size: 1 cup. Per serving: 527 calories, 34.2 g protein, 25.4 g fat, 34.8 g carbohydrates, 4.2 g fiber, 564 mg sodium, 102 mg cholesterol