Navarin of Lamb

Instructions

1. Prepare the lamb
   Season the lamb cubes generously with salt and pepper. Dust them lightly with flour, shaking off any excess. Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Working in batches to avoid overcrowding, brown the lamb on all sides until deeply golden, about 3-4 minutes per batch. Transfer the browned meat to a plate.
2. Create the flavor base
   In the same pot, add the remaining tablespoon of oil and the butter. Add the diced onions and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize slightly.
3. Simmer the stew
   Return the browned lamb to the pot along with any accumulated juices. Pour in the stock and white wine, then add the bouquet garni. Bring to a boil, then reduce the heat to low. Cover and simmer gently for 1 hour and 30 minutes, or until the meat is becoming tender but not yet falling apart.
4. Add the vegetables
   Add the baby turnips, carrots, and pearl onions to the pot. Cover and continue to simmer for an additional 30 minutes, or until both the meat and vegetables are tender. If the sauce is too thin, remove the lid for the last 15 minutes to allow it to reduce and thicken slightly.
5. Finish the navarin
   Five minutes before serving, stir in the green peas and allow them to cook just until bright green and tender. Remove and discard the bouquet garni. Taste and adjust seasoning with salt and pepper as needed.
6. Serve
   Ladle the navarin into warmed serving bowls, ensuring each portion has a good balance of meat and vegetables. Garnish with freshly chopped parsley. Serve immediately with crusty French bread or over mashed potatoes to soak up the delicious sauce.