Leg Of Lamb Stew

1# lean lamb cut in cubes
2T butter
4 lg. cloves minced garlic
1 med. onion - chopped
4-6 c water
leftover lamb gravy with fat skimmed off
3 stalks celery - sliced
2-3 carrots - sliced
4 lg. scrubbed red potatoes - quartered

salt and pepper, beef soup base if needed

Brown the lamb, garlic and a little bit of onion in the butter.  Deglaze the pan with a little water or beer.  Repeat this process several times until the meat and the pan are a rich warm brown.  Add remaining ingredients and simmer, on low heat, for at least an hour.  You could serve it now, but this always tastes better after being chilled then reheated the next day.  Serve with some really good crusty bread. . .Lin