Lamb with Vegetables

2 ½ to 3 lb. lamb shoulder
¼ c. butter
½ c. onion, chopped
2 cloves garlic, chopped
Salt & pepper to taste
¼ c. chopped parsley
1 c. tomato sauce
Hot water
About 2 lb. vegetables such as green beans, peas, zucchini
Squash or potatoes

Cut lamb into 2-inch cubes. In a heavy kettle, melt butter. Brown meat. Add onion, garlic and parsley and sauté until
tender. Add tomato sauce and enough hot water to cover meat. Simmer for 1 hour or until meat is almost done. Add
vegetable and simmer until vegetable is cooked.