Fricassee of Lamb

A succulent dish to serve with parslied boiled potatoes. For garlic lovers, add lots of garlic.
* Contributed by Catsrecipes Y-Group
* Source: The Fannie Farmer Cookbook by Marion Cunningham
* Serves 6
== Ingredients ==
* 2 lbs boneless shoulder of lamb, in 1½-inch cubes
* 2 tbsp flour
* 2 tbsp vegetable shortening
* 2 cups boiling tomato juice
* 1 medium onion, chopped
* 6 – 8 cloves garlic, minced (optional)
* 2 carrots, chopped
* 4 parsley, sprigs, chopped
* 1 bay leaf
* 4 cloves
* salt
* freshly ground pepper
== Directions ==
# Trim off most of the lamb fat.
# Dust the lamb cubes with the flour.
# Melt the shortening in a heavy pot with the cover or a Dutch oven.
# Brown the lamb pieces on all sides.
# Pour the boiling tomato juice over the meat, then add the onion, optional garlic, carrots, parsley, bay leaf, and cloves.
# Lower the heat, cover, and simmer for 1½ to 2 hours, or until lamb is very tender.
# Salt and pepper to taste.
# Remove the bay leaf and serve.
Category:Cathy's Recipes
Category:Lamb shoulder Recipes
Category:Tomato juice Recipes
Category:Onion Recipes
Category:Garlic Recipes
Category:Carrot Recipes
Category:Parsley Recipes