1/3 c. flour
1 tsp. salt
1/8 tsp. pepper
4 lbs. bone-in lamb, cut in 2 inch pieces
3 tbsp. olive oil
2 med. onions, sliced
2 cloves garlic, minced
1 1/2 c. dry red wine
3 c. water
1 can (28 oz.) tomatoes
2 beef bouillon cubes
6 potatoes, cut in cubes
6 carrots, cut
2 lbs. zucchini slices
1 c. pimento stuffed olives

Place flour, salt, pepper in paper bag; add lamb, shake. Heat oil in heavy pot, add lamb, cooking until well browned on all sides. Remove from pot.

In same pot, saute onions and garlic in drippings until tender. Return lamb; add wine, water, tomatoes, and bouillon cubes. Cover, simmer 1 1/2 hours, stirring occasionally. Add potatoes and carrots, cook 15 minutes. Add zucchini and olives, cook 30 minutes longer.