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Ingredients

• 2 1/2 pounds  boneless lamb leg, trimmed and cut into 2-inch cubes
• 1/2 teaspoon  salt
•   Freshly ground pepper, to taste
• 1 tablespoon  extra-virgin olive oil
• 1   medium carrot, finely chopped
• 1   small onion, finely chopped
• 1 tablespoon  all-purpose flour
• 1 3/4 cups  dry red wine
• 1 cup  reduced-sodium beef broth
• 1 14-ounce can  diced tomatoes
• 4 cloves  garlic, minced
• 1 tablespoon  finely chopped fresh rosemary
• 1 cup  pearl onions, peeled (see Tip), or frozen small onions, rinsed under warm water to thaw
• 1 cup  baby turnips, peeled (1/4 inch of green left on) and halved, or regular turnips cut into 1/2-inch wedges
• 1 1/2 cups  baby carrots
• 1 1/2 cups  peas, fresh or frozen
• 2 tablespoons  chopped fresh parsley

Description

This Spring Stew, Known As A Navarin Or Ragout In France, Features Seasonal Lamb And Uses Tender Young Vegetables That Add A Fresh Flavor To The Hearty Mix. While A Braised Dish Like This Takes A Little Time, It Can Be Prepared Entirely In Advance, Making

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