- 3 cups dry red wine
- 2 cloves garlic, minced
- 1 large onion
- Put wine, garlic, onions, and herbs into a non-metal bowl. Add cubed lamb, cover, and refrigerate overnight, or for 8 hours.
- Brown diced salt pork in a flame-proof casserole, or skillet. Spoon off all but about ¼ cup of fat. Add flour. Stir-cook about 1 minute. Drain