□ 1 1/2 tbsp. olive or salad oil
□ 1 sm. clove garlic, minced or pressed
□ 3/4 c. regular strength chicken broth
□ 1/2 c. dry white wine or more chicken broth
□ 1/4 tsp. marjoram
□ 1/4 tsp. savory leaves
□ 2 med. carrots
□ 1/4 lb. sm. white boiling onions (I like to use 2 shallots)
□ 3 sm. new potatoes, cut in 1/2 inch thick slices (I use red potatoes, diced)
□ Chopped parsley
□ 1/4 tsp. sage
□ 1/4 tsp. grated lemon peel
Meanwhile, cut carrots diagonally in 1-inch lengths. Plunge onions into boiling water for about 1 minute; drain and peel. When lamb has simmered for 1 hour, add carrots, onions, and potato slices to frying pan. Then cover and simmer until vegetables are fork tender, approximately 30 to 35 minutes more.
With slotted spoon, lift vegetables and meat from pan and place in individual bowls. Turn heat to high and boil liquid to reduce to about 1/2 cup; pour over stew. Sprinkle with parsley.