|Lamb shoulder||1 1⁄2 Pound, cut in 1 1/2 inch cubes|
|Italian dressing||1⁄2 Cup (8 tbs)|
|Onion soup mix||1 Tablespoon (1 Envelope)|
|Thinly sliced carrots||1 Cup (16 tbs)|
|Green beans||1⁄2 Pound, cut up|
|Sliced celery||1⁄2 Cup (8 tbs)|
Marinate lamb in dressing overnight in refrigerator.
Drain lamb; reserve marinade.
Heat shortening in heavy saucepan; saute lamb for 10 minutes, browning well.
Drain off fat; stir in 2 1/2 cups water, reserved marinade and onion soup mix.
Simmer, covered, 45 minutes or until tender.
Add vegetables; simmer until vegetables are tender.
Combine flour and 1/4 cup water; add broth, stirring constantly, until thickened.