Navarin D'agneau (Lamb Stew With Turnips)
Grrrrrgh!
Course : Italian
From: HungryMonster.com
Serves: 4
 

Ingredients:

2 1/2 pounds lean lamb shoulder
1 teaspoon salt -- to taste
1 teaspoon freshly-ground black pepper -- to taste
1/2 cup flour -- for dusting
4 tablespoons extra-virgin olive oil
4 cloves garlic
1 medium spanish onion -- cut into 1/2 inch dice
3 medium tomatoes -- peeled, seeded, and chopped
1 bunch thyme
3 cups veal stock
2 bunches large scallions -- trimmed to 2 inch pieces
2 bunches baby carrots -- trimmed, scraped
2 bunches baby turnips -- trimmed, scraped
1 cup shucked peas
1 recipe slow roasted onions w lavender -- see * note
 

Preparation:

* Note: See the "Slow Roasted Onions With Lavender And Thyme" recipe which is included in this collection. Cut lamb into 2-inch to 3-inch cubes. Season with salt and pepper and dust with flour. In a Dutch oven, heat oil over medium-high heat until smoking. Add lamb pieces 4 at a time and cook until deep golden-brown on all sides. Continue until meat is finished, removing pieces to a plate. Add garlic and onion to Dutch oven and cook until golden brown, 8 to 10 minutes. Roll browned pieces of lamb into flour again and add to pan. Add tomatoes, thyme and veal stock and bring to a boil. Lower heat to simmer and cook 30 minutes. Add scallions, carrots, turnips and cook 30 more minutes. Turn heat up slightly and add peas. Cook 3 minutes more and serve with Slow Roasted Onions With Lavender And Thyme.