Name: Lamb Stew with Spring Vegetables
Yield: Makes 6 servings
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 pounds 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 ounces pearl onions; 1/2 pound baby turnips, trimmed and halved lengthwise if large; 1/2 pound baby carrots, peeled, trimmed, and halved lengthwise if large; 1/2 pound baby zucchini, trimmed and halved lengthwise; 1/2 pound sugar snap peas, trimmed; 2 tablespoons unsalted butter, softened; 3 tablespoons all-purpose flour; cheesecloth

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Lamb Stew with Spring VegetablesRomulo Yanes

Navain d'Agneau

Active time: 1 hr Start to finish: 2 hr

Cooks' notes:

· Lamb can be braised 2 days ahead and cooled, uncovered, then chilled, covered. Reheat before adding beurre manié and vegetables.
· Vegetables can be cooked 1 day ahead and chilled, wrapped in paper towels in a sealed plastic bag.

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