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Ingredients

• 3 1/2 lb. leg of lamb, cut into 2-inch cubes
• Salt and freshly ground pepper, to taste
• 2 Tbs. olive oil
• 1/3 cup all-purpose flour
• 1 1/2 cups Pinot Grigio or other dry white wine
• 1 1/2 cups chicken stock
• 1 lb. carrots, peeled and cut into 1-inch rounds
• 1 bunch radishes, trimmed
• 4 garlic cloves, peeled
• 1/2 lb. shallots, peeled
• 3 fresh thyme sprigs
• 2 bay leaves
• 4 lb. russet potatoes, peeled and quartered
• 2 cups half-and-half
• 4 Tbs. (1/2 stick) unsalted butter
• 1 1/2 cups peas (fresh or frozen)
• 1/2 lb. asparagus, ends trimmed, stalks cut into
  ; 3-inch pieces and blanched for 1 minute
• 3/4 cup roughly chopped French chestnuts

Description

This Savory Stew Showcases A Variety Of Garden-fresh Vegetables, Including Carrots, Radishes, Peas And Asparagus. Mashed Potatoes Are The Perfect Accompaniment.

Williams-Sonoma