Lamb Stew with Red Wine and Mushroom

1-2 lbs. left-over lamb and lamb bones
2 cans low sodium chicken broth
1 cup red wine
3-4 dried Chinese shiitake mushrooms
(fresh crimini mushrooms work well too)
1/2 C. flour
1/2 C. vegetable oil
1 onion, diced
2 parsnips, diced
1 rib celery, diced
1 tbsp. oil or bacon grease
3 carrots, pealed, large diced
4 potatoes, peeled, large diced
1 bay leaf
1 tsp dried thyme
1 tsp salt
1/2 tsp pepper

1. Add lamb to broth and wine, bring to a boil, simmer gently 1 hr. or
until lamb is falling apart. Remove bones.

2. If using dried mushrooms, rehydrate by placing in 1 C hot water for
30 minutes. Afterward, remove and discard stems, and slice the
mushrooms thinly.

3. While lamb is simmering, make a roux with the flour and vegetable oil.
Stirring often. Cook until it is the color of peanut butter. Cool.
Pour off any excess oil. Unused roux may be kept in a jar in the
refrigerator for up to one month.

4. Saute onions, celery and parsnips in bacon grease until golden brown, add to lamb.

5. 30 minutes before serving, add carrots, potatoes, mushrooms, and spices.
If needed, add water to cover (or mushroom soaking liquid). Bring to
a boil, and simmer gently.

6. 5 minutes before serving, stir in 1 tbsp. of roux, or more, to thicken.