Lamb Stew - Spanish Style

I think this is actually a Cooking Light recipe, but I am not sure.  My mom sent it to me and said it was great, so I'm going to try it soon!

3 pounds lamb shoulder, (or leg of lamb)
1 teaspoon salt
Cooking spray
4 cups vertically sliced onion
1 tablespoon Arrowroot powder
1 cup dry white wine
6 garlic cloves, thinly sliced
1 cup sliced bottled piquillo or sliced bottled roasted red bell peppers Sprinkle lamb with salt. Heat a large Dutch oven coated with cooking spray over medium-high heat. Add half of lamb, browning on all sides, and remove lamb from pan. Repeat procedure with remaining lamb.

Add onion to pan; sauté 4 minutes or until lightly browned. Stir in flour. Add lamb, wine, and garlic, stirring to combine. Cover, reduce heat, and cook 1 hour or until lamb is tender, stirring occasionally. Stir in the peppers; cover and cook 15 minutes or until lamb is tender, stirring occasionally.

Yield:  5 servings (serving size: 1 cup)
CALORIES 486 (42% from fat); FAT 22.8g (sat 8.7g,mono 9.2g,poly 2.1g); IRON 4mg; CHOLESTEROL 159mg; CALCIUM 68mg; CARBOHYDRATE 15.5g; SODIUM 673mg; PROTEIN 45.5g; FIBER 1.8g