Ingredients
- 6 fresh parsley sprigs
- 2 fresh thyme sprigs
- 2 fresh rosemary sprigs
- 2 Turkish bay leaves or 1 California bay leaf
- 6 whole black peppercorns
- 3 lb boneless lamb shoulder, trimmed of excess fat
- 3 tablespoons olive oil
- 1 large onion, finely chopped
- 4 garlic cloves, finely chopped
- 1 1/2 cups dry white wine
- 2 1/2 cups beef stock or broth
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 10 oz pearl onions
- 1/2 lb baby turnips, trimmed and halved lengthwise if large
- 1/2 lb baby carrots, peeled, trimmed, and halved lengthwise if large
- 1/2 lb baby zucchini, trimmed and halved lengthwise
- 1/2 lb sugar snap peas, trimmed
- 2 tablespoons unsalted butter, softened
- 3 tablespoons all-purpose flour
Description
Shake Off The Final Chill Of Winter With A Hearty Lamb Stew Surrounded By Spring Vegetables.
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