Recipe Index

Ingredients

• 2 3/4 lb boneless lamb shoulder, excess fat trimmed, cut into 2-inch pieces
• 1 3/4 tsp kosher salt, plus 1 tsp for the sauce
• 2 Tbsp vegetable oil
• 1 lb baby potatoes, peeled and halved
• 1 large turnip (about 12 oz), peeled and cut into bite-size wedges
• 8 pearl onions, peeled
• 2 large carrots, peeled and cut into 3/4-inch pieces
• 3 garlic cloves, finely minced
• 3 Tbsp tomato paste
• 1/3 cup all-purpose flour
• 1 cup dry white wine, such as Chardonnay
• 4 cups low-sodium chicken stock
• 1 tsp black pepper
• 3 sprigs fresh thyme
• 2 bay leaves
• 1 cup frozen peas
• Warm crusty bread, to serve

Method

1. Season the lamb with the first measure of salt. Heat the oil in a large Dutch oven over high heat and brown the lamb in batches, setting each batch aside.
2. Reduce the heat to medium. Add the garlic and tomato paste to the pot and cook for 1 minute, then stir in the flour and cook for 1 minute more.
3. Pour in the wine, scraping up the browned bits, and let it bubble for 2 minutes. Stir in the stock, pepper, thyme, and bay leaves.
4. Return the lamb with its juices, bring to a gentle simmer, cover, and cook on low heat (or in a 325°F oven) for 1 1/2 hours.
5. Add the potatoes, turnip, pearl onions, and carrots with the remaining salt. Cover and cook for 40 to 50 minutes more until the lamb and vegetables are tender.
6. Stir in the peas and simmer uncovered for 5 minutes. Remove the thyme and bay leaves, adjust the seasoning, and rest 10 minutes.
7. Serve in warm bowls with crusty bread for the sauce.

Prep: 45 min · Cook: 150 min · Total: 195 min

Nutrition (per serving, where published)