Ingredients: 2 tablespoons vegetable oil 1 1/2 pounds lamb stew meat 1/2 teaspoon ground black pepper 1 onion, chopped 3 cloves garlic, crushed 1 (15-ounce) can whole tomatoes, drained, juice reserved 1/2 cup beef broth 1/2 cup red wine 2 teaspoons dried rosemary 2 carrots 2 celery ribs 1/2 cup uncooked rice 4 teaspoons lemon juice 3/4 teaspoon salt 2 tablespoons chopped fresh flat-leaf parsley

Recipe Info Category: Stews Rating: 4 Contributor: Isabela Curry

Heat oil in 4-quart, heavy saucepan over medium-high heat; add lamb and brown on all sides. Remove and season with pepper.

Add onion and garlic to the pan and saute about 5 minutes to soften; drain.

Return lamb to pot. Add reserved tomato liquid, broth, wine and rosemary. Cover tightly and simmer until the meat is tender, about 1½ hours. Remove meat from pan and set aside. Skim surface of mixture in pan to remove any excess fat.

Meanwhile cut carrots and celery into thin strips; add to pan along with rice. Simmer, uncovered, for 20 minutes or until vegetables are tender-crisp, adding water if necessary.

Return lamb to the pot along with the whole tomatoes, lemon juice and salt; cook until heated through. Garnish with chopped parsley to serve.