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| 2 Esslöffel | canola oil |
| 1 | Whole onion, chopped |
| 2 | cloves garlic minced |
| 1 x ca. 450 g | Lamb shoulder, cubed |
| 2 Esslöffel | canola oil |
| 3 Tasse | Chicken broth, fat free |
| 2 | Whole carrots, sliced |
| 1 | Whole celery ribs, chopped |
| 1/2 Tasse | sherry dry |
| 1/4 Tasse | parsley fresh, chopped |
| 1/2 Tasse | green onion chopped |
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In a large pot, heat 2 Tbsp. Canola oil and saute chopped onion and garlic until translucent. Add lamb shoulder (cut into 1" cubes) and the other 2 Tbsp. Canola oil. Saute lamb until lightly browned. Add chicken broth, carrots, celery, sherry, parsley and green onion. Bring to a boil, reduce heat and simmer until lamb is tender, about 1 hour.....skimming any foam from the surface. Season to taste with salt and pepper.
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