1. Heat oil in large Dutch oven; dust riblets with flour and brown on all sides in hot oil.
2. Drain fat from pan; add tomatoes, broth, wine, parsley, lemon slices and seasonings.
3. Cover and simmer 1½ hours.
4. Add okra and peas; cook, covered, 10 to 15 minutes.
NOTE: Meat may be removed from bones before servings. This gumbo freezes well.
Your Easy Lamb Creole Gumbo from Tony Burke is ready. Good luck!
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