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

 * 1) Trim off most of the lamb fat.
 * 2) Dust the lamb cubes with the flour.
 * 3) Melt the shortening in a heavy pot with the cover or a Dutch oven.
 * 4) Brown the lamb pieces on all sides.
 * 5) Pour the boiling tomato juice over the meat, then add the onion, optional garlic, carrots, parsley, bay leaf, and cloves.
 * 6) Lower the heat, cover, and simmer for 1½ to 2 hours, or until lamb is very tender.
 * 7) Salt and pepper to taste.
 * 8) Remove the bay leaf and serve.