2 1/2 lb. TJ’s butterflied leg of lamb Sea Salt and fresh ground pepper 3 T. TJ’s Kalamata Olive oil 2 large onions coarsely chopped 1 T. cloves garlic minced 4 T. unbleached flour 1 3/4 C. water 1/2 C. Charles Shaw Chardonnay 1 T. fresh rosemary leaves, minced 1 14.5 oz. can diced TJ’s tomatoes 1 lb. Yukon Gold potatoes cut into 1″ cubes 1/2 lb. carrots sliced 1/2″ thick (or baby carrots sliced lengthwise) 1/4 C. minced fresh parsley Season lamb cubes generously with salt and pepper. Heat 1 T. oil in large pan over medium high until simmering/2 mins. Add half of meat to pan so cubes are close together but not touching. Cook without moving til well browned, flip over with tongs and cook about 5 minutes without moving. Transfer to crockpot and repeat with remaining lamb, adding 1 T. oil to pan. Transfer to crockpot. Reduce heat to medium and add remaining 1 T. oil to pan, swirling to coat. Add onions and 1/4 t. salt, stirring frequently, scraping browned bits to loosen, til onions brown, 8 minutes. Add garlic and stir for about 30 seconds. Add flour and stir til onions are evenly coated, 1-2 minutes. Stir in half of water, scraping to loosen browned bits. Add remaining water and wine, stirring constantly til flour dissolves. Add thyme and 1 t. salt, bring to simmer and add to crockpot. Cook on low for 4-5 hours. Layer potatoes, carrots, rosemary on top of stew in crockpot and cook another hour til tender. If serving immediately, stir vegetables down into liquid and wait 5 minutes for fat to rise to top. Scoop off excess fat. Stir in parsley and season as needed with salt and pepper.