Heat a large frying pan and add the lamb and butter. Brown the meat and place it in a 6 quart stove top casserole, leaving the fat in the frying pan. Sauté the onions in the reserved fat and add to the pot, along with the remaining ingredients except the wine. Cover and simmer for 45 minutes or until tender. Add the wine, cover and simmer for 15 minutes more. The stew is very thick and rich tasting. Serve over rice. Serves 4 -6