Italian Lamb Bean Stew

2 pounds of lamb neck slices
2 tablespoons of salad oil Basic-Recipes.com9/18/06
1 small onion, sliced
1 clove garlic, minced
one 1 pound 4 ounce can of tomatoes
1 1/2 teaspoons of salt
1/4 teaspoon of oregano leaves
a dash of freshly ground pepper
1 or 2 bay leaves
1/4 pound of small fresh mushrooms
2 medium zucchini, cut into 1/2 inch slices
two 1 pound 4 ounce cans of white kidney beans, drained
1/2 cup of pitted ripe olives, halved

In a 4 -5 quart casserole, brown the lamb in oil. Remove lamb. Discard drippings. Put onion, garlic, tomatoes, salt, oregano, pepper, and bay leaf in the casserole. Add lamb, cover, and simmer for 45 minutes. Remove bay leaf . Mix in the mushrooms and zucchini. Cook for 15 minutes or longer, until vegetables and lamb are tender. Add the kidney beans and olives. Cook uncovered for 5 minutes. Serves 4 - 6 In a 4 -5 quart casserole, brown the lamb in oil. Remove lamb. Discard drippings. Put onion, garlic, tomatoes, salt, oregano, pepper, and bay leaf in the casserole. Add lamb, cover, and simmer for 45 minutes. Remove bay leaf . Mix in the mushrooms and zucchini. Cook for 15 minutes or longer, until vegetables and lamb are tender. Add the kidney beans and olives. Cook uncovered for 5 minutes. Serves 4 - 6