1 pound lean lamb shoulder or leg, cut into 3/4-inch cubes
1 medium onion, chopped
1 clove garlic, minced
1 medium bay leaf, halved
1 teaspoon lemon juice
1 teaspoon dried marjoram leaves, crumbled
¼ teaspoon freshly-ground pepper
1 cup fat-free beef or chicken stock
½ cup dry red wine, or additional beef stock
1 ½ cups fresh cut green beans
1 medium carrot, sliced
1 stalk celery, thinly sliced
2 cups peeled, cubed potatoes
3 tablespoons flour ¼ cup cold water
Trim all visible fat from lamb; pat dry. Preheat Dutch oven over medium heat until several drops of water sprinkled in pan skitter and dissipate. Brown lamb on all sides, stirring frequently, about 6 to 7 minutes; drain fat. Add onion and garlic; cook and stir 2 minutes until onion is glossy.
Add bay leaf, lemon juice, marjoram, pepper, beef stock, wine, green beans, carrot and celery; mix well. Cover with Temp Tone control open; cook until tone sounds. Reduce heat to low, close control and simmer 10 minutes.
Add potatoes; mix well. Cover with Temp Tone control open; cook over
medium heat until tone sounds. Reduce heat to low, close control and simmer 20 to 25 minutes until meat and vegetables are tender. Remove bay leaf and discard.
Increase heat to medium; bring liquid to boil. In small bowl or covered jar, blend together flour and water until smooth. Stir into boiling liquid; cook and stir until thickened and bubbly. Cook 1 additional minute.