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Lamb Stew

2 tb Canola oil
1 Whole onion, chopped
2 Cloves garlic, minced
1 lb Lamb shoulder, cubed
2 tb Canola oil
3 c Chicken broth, fat free
2 Whole carrots, sliced
1 Whole celery ribs, chopped
1/2 c Dry sherry
1/4 c Fresh parsley, chopped
1/2 c Green onion, chopped

In a large pot, heat 2 Tbsp. canola oil and saute chopped onion and garlic until translucent. Add lamb shoulder (cut into 1" cubes) and the other 2 Tbsp. canola oil. Saute lamb until lightly browned. Add chicken broth, carrots, celery, sherry, parsley and green onion. Bring to a boil, reduce heat and simmer until lamb is tender, about 1 hour.....skimming any foam from the surface. Season to taste with salt and pepper.

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