3/4 c. burgundy wine
2 lb. lamb stew meat (neck part or shank), remove fat and cut into cubes
2 tbsp. lemon juice
Salt to taste
1/2 tsp. black pepper
1 tsp. garlic powder
1/3 tsp. Italian seasoning
2 med. potatoes, peeled and cut into sm. pieces
1 (16 oz.) bag frozen mixed vegetables (can use fresh vegetables)

Use 2-3 quart pot. Place in wine, lamb, and lemon juice. Brown meat on medium- high heat for approximately 10 minutes, uncovered, stirring often. When browned, add enough water to cover meat, leaving heat on medium-high. Cover pot. Reduce heat to low when it starts to boil. Cook covered, 1 hour. Add remaining ingredients. Raise heat to medium-high until it starts to boil, then reduce heat to low, cooking 15-20 minutes (or until potatoes are done), covered. Remove and serve. Makes 4-6 servings.

NOTE: To remove skin from tomatoes in boiling water for 30 seconds to 1 minute. Then place them in cold water for couple minutes, then skin can be removed.