Total Calories: 667
Combine flour, salt and pepper in a bowl. Add lamb and stir to coat. Set aside. In a large, heavy-bottomed stainless steel pot, heat the olive oil. Add chopped garlic and cook until slightly golden. (Do not allow it to brown or it will add a bitter taste.) Add onion, pepper, carrots, and celery. Cook for 5 -10 minutes, stirring, until onion is slightly translucent. Add the lamb and brown on all sides, approximately 10 -15 minutes. Add the Pinot Noir. Cook and reduce the liquid by 25 percent. Add the tomatoes, 2 cups lamb stock, bay leaves, pinch of salt and freshly ground pepper. Reduce by another 25 percent.
Lower heat, cover, and simmer over low heat 1 - 1 1/2 hours. During the last half hour, uncover and let the stew thicken to a nice velvety thick consistency. If it is too thick, add a little more stock. Use your own judgment on the final consistency of this wonderful dish. Add fresh mint just before serving. Serve with polenta.
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