Spring Lamb Stew 

Serves 6 

Ingredients

1 1/2 pound boneless lamb shoulder 
2 chopped garlic cloves 
1 pound peeled baby onions 
2 tbsp. Olive oil 
2 tbsp. all purpose flour 
1 tbsp. Tomato paste 
1 garnish bouquet made with 5 parsley stems, 2 springs of fresh thyme, 1 bay leaf 
2 cups veal stock or water 
3/4 pound tomatoes 
1/2 pound baby carrots 
1/2 pound turnips 
1/2 pound green beans 
1 1/2 pound small new potatoes 
1 bunch of parsley 
1 cup of fresh or frozen peas 
Salt and pepper 
Procedure

Cut lamb in 1 to 1 ½ inch cubes. Peel the baby onions. In "La Cocotte" heat a little olive oil and add the onions; stirring occasionally until golden. Remove them from the cocotte and set aside. 
Season the lamb with salt and pepper and add to the cocotte, in batches if necessary. Cook over high heat, stirring until evenly browned. Sprinkle lamb with flour and stir. Cook over medium heat for 2-3 minutes, stirring occasionally. Add the tomato paste, chopped garlic and garnish bouquet. Pour stock over the meat, stir and bring to a boil. Cover and simmer for 1 hour. 
Remove the skin and seeds from the tomatoes and chop in small pieces. Peel the carrots and cut them in lengthwise quarters. Peel and cut the turnips same as the carrots. After snapping the ends off the green beans, cut them into 1 inch pieces. Peel the small potatoes and keep them in cold water. Chop the parsley. 
Remove meat from "La Cocotte" and place into a large bowl. Strain the sauce over meat and return the meat and sauce to the cocotte. Taste the sauce for seasoning. 
Add the potatoes, carrots and turnips. Add more stock to cover the stew. Cover and cook over medium heat for 20-25 minutes. Add the green beans and peas. Cover and cook again for 20 minutes until the meat is very tender. Before serving add the chopped parsley. 
Recipe created exclusively for Staub by Dominique Tougne of Bistro 110. Reprinted with permission from Staub.