Lamb Navarin with Spring Vegetables

Instructions

1. Prepare the lamb
   Pat the lamb pieces dry with paper towels and season generously with salt and pepper. Toss the lamb in the flour, shaking off any excess.
2. Brown the meat
   Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches to avoid overcrowding, brown the lamb pieces on all sides, about 3-4 minutes per batch. Transfer the browned meat to a plate.
3. Create the base
   Reduce the heat to medium and add the chopped onion to the pot. Cook until softened, about 5 minutes. Add the garlic and cook for another minute. Stir in the tomato paste and cook for 2 minutes until it darkens slightly.
4. Simmer the stew
   Return the lamb to the pot. Add the stock, wine, and bouquet garni. Bring to a boil, then reduce heat to low. Cover and simmer gently for 1 hour and 30 minutes, or until the lamb is nearly tender.
5. Add the vegetables
   Add the potatoes, carrots, and pearl onions to the pot. Continue to simmer, covered, for 30 minutes more, or until the vegetables are tender but not falling apart.
6. Finish the stew
   Add the peas to the stew and cook for 5 more minutes. Taste and adjust seasoning with salt and pepper. Remove the bouquet garni.
7. Reduce the sauce
   If the sauce is too thin, increase the heat and simmer uncovered for 5-10 minutes to reduce and thicken. The sauce should coat the back of a spoon.
8. Serve
   Ladle the navarin into warmed serving bowls. Sprinkle with fresh chopped parsley and serve immediately with crusty French bread on the side.