1 1/4 lbs. boneless lamb leg or shoulder, cut into 3/4 inch pieces
2 cloves garlic, minced
12 pearl onions
1 can (15 oz.) stewed tomatoes, undrained
1 c. burgundy wine
2 sm. potatoes, halved and cut into 1/4 inch slices
2 carrots, cut into 1/4 inch slices
1 celery stalk, cut into 1/4 inch slices
2 bay leaves
1/2 tsp. dried thyme leaves
Salt and pepper to taste
1 tbsp. cornstarch
1/4 c. water

In 2 1/2 quart glass casserole, combine lamb, garlic and onions. Cover with glass lid. Microwave at High 8-10 minutes, or until browned; stir twice. Drain drippings.

Add stewed tomatoes with liquid, wine, potatoes, carrots, celery, bay leaves, thyme, salt and pepper. Microwave covered at Medium, 60-65 minutes or until lamb and vegetables are tender.

Combine cornstarch and water; stir into stew. Microwave covered 1 1/2 - 2 1/2 minutes at High or until thickened. Remove bay leaves.