Greek Lamb Stew - cooking recipe

Ingredients

all-purpose flour
600 g boneless lamb, cut into cubes
3 bay leaves
1 bunch fresh thyme, chopped
1 teaspoon dried rosemary
garlic
500 ml chicken stock
250 ml white wine
250 ml tomato sauce
1 white onion
black olives, pitted

Preparation

Season flour with salt and pepper and roll lamb cubes in it.
Heat oil in a pan over medium high heat, brown lamb cubes in oil.
Sprinkle herbs and garlic over lamb and add roughly chopped onion, stock, wine, and tomato sauce.
Season with additional salt and pepper to taste.
Simmer over medium heat for 1-1/2 hours, stir now and again - it has a tendency to stick (although not burn).
Add olives, simmer for half an hour more.
Serve with rice, potatoes, salad, bread, whatever you like. And rest of the wine bottle, of course.