6 ounces NO YOLKS® Dumplings
1 tablespoon olive oil
1 pound lamb stew meat in 1 1/2-inch chunks
2 leeks, white part only, chopped
2 cloves garlic, minced
⅓ cup dry red wine
1 (14.5 ounce) can crushed tomatoes
1 cup beef broth
¼ teaspoon pepper
1 teaspoon crushed dried rosemary
1 teaspoon salt
2 cups frozen cut green beans, thawed
Prepare noodles according to package directions.
Heat oil in large heavy-bottomed pot over medium heat. Add lamb, half at a time, and brown on all sides. Remove when done. Add leeks, garlic and wine to pot and scrape up browned bits on bottom of pot. Cook for 2 minutes, stirring occasionally. Add tomatoes, broth, pepper and rosemary. Bring to a simmer. Return lamb to pot. Cover and cook over low heat for 1 hour. Stir in green beans and salt.
Serve over noodles.
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