Lamb Stew

Ingredients

• 3 lbs. lamb shoulder, cut into 2-inch-thick pieces
• 1 Tbsp. kosher salt
• 1/2 Tbsp. ground black pepper
• 1/4 cup all-purpose flour,
• 2 Tbsp. unsalted butter,
• 2 Tbsp. Bertolli^® Olive Oil Light Taste, , divided
• 1 medium red onion, chopped
• 3 large carrots, cut into 1-inch pieces
• 3 cloves garlic
• 1/2 cup dry red wine [or beef broth]
• 1/2 cup beef broth
• 1 jar Bertolli^® Portobello Mushroom Sauce
• 1 large spaghetti squash, halved lengthwise and seeded
• 2 Tbsp. fresh rosemary leaves
• 1/4 cup fresh parsley leaves, chopped
• 2 Tbsp. fresh mint leaves