Remove
excess fat and skin from the lamb then cut it into 2-inch cubes. Heat
the butter in a Dutch oven or deep kettle. Saute the minced onion and
garlic until it is translucent and tender.
On a small plate, combine one
teaspoon of sea salt with the pepper and flour. Roll the lamb in the
mixture until all sides are coated. Save the leftover flour mixture.
Remove the onions and garlic from
the
Dutch oven and reserve them for later. Slide the lamb into the pan to
brown in the remaining butter. When the lamb is browned sufficiently,
add the leftover flour mixture, the remaining 2 teaspoons of sea salt,
the celery seed, onions, and garlic.
Deglaze the Dutch oven with the
Cabernet Franc wine. Add the boiling
water. Reduce the heat, cover the Dutch
oven, and simmer gently for 1 ½ hours.
Uncover the Dutch oven and remove
any excess fat. Add the carrots,
recover
the Dutch oven, and continue cooking for an additional ½ hour.
Stir in the Worchestershire sauce. Add parsley and rosemary to taste.
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