2 1/2 lb. lamb, cut into 1/2" pieces
1/4 c. all-purpose flour
2 tsp. salt
1/4 tsp. pepper
1/4 c. butter
1 med. onion, chopped
2 cloves garlic, crushed
8 med. whole mushrooms (opt.)
1 tsp. sugar
1 tsp. dried thyme leaves
1 lg. bay leaf
1 1/2 c. white wine (Chablis good)
2 c. water
1 lb. carrots
8 sm. scrubbed, new potatoes or 3 lg. potatoes, cut into lg. cubes
1/4 lb. sm. new potatoes (about 8)
4 sprigs chopped parsley

1. Wipe lamb with damp paper towels. On waxed paper, combine flour, salt and pepper; coat lamb evenly with the flour mixture.

2. In hot butter in a 6 quart Dutch oven or heavy cooking pan, brown the lamb slowly and evenly and turning often.

3. Add the crushed garlic cloves and chopped onion, the sugar, thyme, and bay leaf and continue to cook slowly until onions are soft and slightly browned.

4. Stir in 1/2 cup of the wine with 1/2 cup of the water slowly and bring to boil lifting any of coating formed on bottom of pan. Allow to simmer.

5. Meanwhile, pare carrots and cut into 1/4" slices and prepare potatoes. Precook carrots and potatoes in 2 cups water mixed with 1/2 cup of the wine for 5 to 6 minutes.

6. Add potatoes and carrots, the mushrooms and the remaining 1/2 cup of wine to the meat mixture and continue to cook until carrots, potatoes, mushrooms are tender. Sprinkle with chopped parsley. (If using whole new potatoes, scrub and pare a 1" band of skin from center before boiling.)