• Step 1

  Preheat oven to 350 degrees. Dust lamb with pan-searing flour.

• Step 2

  Heat oil on MED in braising pan. Brown lamb lightly on all sides, 8-10 min. Remove lamb; set aside. Discard all but 1 Tbsp oil.

• Step 3

  Separate potatoes from bag of stew vegetables; cut in half and reserve. Add remaining stew vegetables to pan; cook 4-5 min. Add garlic; cook 8-10 min more, stirring occasionally. Add tomatoes, bay leaves and herbes; cook 3 min. Add wine; reduce to syrupy consistency (10-15 min). Add broth; return lamb to pan along with potatoes. Bring to simmer; add rosemary sprigs.

• Step 4

  Cover, place on center rack of oven. Braise 1-1/2 hours; carefully remove lid. Continue to cook 30 min longer or until lamb is fork-tender.

• Step 5

  Remove pan from oven. Transfer lamb to serving platter. Discard bay leaves; season with salt and pepper. Pour sauce over lamb.

Note: When servings & ingredients are modified, nutrition & directions may vary.