Awesome Lamb Stew

This lamb stew was from all local ingredients. What really makes it is the unbelievably flavorful lamb of Jamison's. I got this at the Fair Foods stand at Reading Terminal. As far as I know, that's the only place they're sold. The key here is braising the meat for a long time first. It's a tender cut, so this is not for tenderizing, but it gets the maximum flavor out of it.

Serves 10. Prep and cook time: 3 1/2 hrs. (mostly simmering time)

Ingredients:
3-4 T olive oil
3.5 - 4 lb. deboned lamb shoulder, cubed (Cost more for deboned, but worth it because it's a cut to manage.)

2T flour

2T Worcestershire Sauce

2 T butter

1 XL leek, chopped (4-6 cups chopped)
16 cl. garlic, chopped
1 med. onion, chopped
1 med. apple, chopped
1 turnip, small cubed
10-15 med. potatoes, peeled, chunked (rough cut pieces)

Braising Lamb
In a heavy pot or sauce pan, Saute garlic in oil. Add lamb and seer. Add 2-3 cups water. Braise/simmer for an hour. Add 1t salt. Add 2T flour sifted in a little at a time. Simmer more (10 min?) to thicken. Add 2 T Worcestershire.

Vegetables
In a large heavy pot, saute leeks, onion, and apple in 2T butter. 10 min. low. after onions translucent.

Combine
Add lamb mixture to onions, etc. Add potatoes and turnip. Add about 4 c. water. Simmer uncovered for 2 hours or so. Add s & p to taste.