Lamb Stew

2 pounds lamb shanks
1/2 teaspoon salt
1/2 teaspoon Watkins Black Pepper
3 tablespoons bleached all-purpose flour
2 tablespoons Watkins Original Grapeseed Oil
2 medium-size onions, peeled and quartered
2 ribs celery, diced
2 carrots, sliced
1/2 teaspoon Watkins Thyme
3 Watkins Bay Leaves
2 tablespoons tomato paste
1 quart Watkins Beef Soup Base made into broth
4 medium potatoes (about 1 pound), peeled and quartered
1 medium-size turnip (about 1/2 pound), peeled and cubed (optional)
2 parsnips (about 4 ounces), peeled and cubed (optional)
1/4 cup water

Rub the salt and half the pepper into the lamb then dust with half the  flour. Heat the oil in a large dutch oven over medium heat. Add the lamb and brown evenly on all sides.
Add the onions, celery, carrots, and the rest of the pepper and cook for 3 minutes. Add the thyme, bay leaves, and tomato paste; Stir to mix. Cook for 2 minutes, Add the Watkins Beef Soup Base and stir. Bring to a boil then reduce the heat to medium, cover, and simmer until the meat is very tender- about 1 to 1 1/2 hours. Add the potatoes and other vegetables and cook about 30 mins more until vegetables are tender.
Dissolve the remaining flour in the water and add to the stew; Stir then simmer for 30-40 mins. When done, remove meat from bones before serving soup.

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