Ingredients

• 2 1/2 pounds boneless lamb leg, trimmed and cut into 2-inch cubes
• 1/2 teaspoon salt
• Freshly ground pepper, to taste
• 1 tablespoon extra-virgin olive oil
• 1 medium carrot, finely chopped
• 1 small onion, finely chopped
• 1 tablespoon all-purpose flour
• 1 3/4 cups dry red wine
• 1 cup reduced-sodium beef broth
• 1 14-ounce c diced tomatoes
• 4 cloves garlic, minced
• 1 tablespoon finely chopped fresh rosemary
• 1 cup pearl onions, peeled (see Tip), or frozen small onions, rinsed under warm water to thaw
• 1 cup baby turnips, peeled (1/4 inch of green left on) and halved, or regular turnips cut into 1/2-inch wedges
• 1 1/2 cups baby carrots
• 1 1/2 cups peas, fresh or frozen
• 2 tablespoon chopped fresh parsley

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Cooking Directions

Step 1

Season lamb with salt and pepper. Heat oil in a large deep skillet or Dutch oven. Add the lamb and cook, turning from time to time, until browned on all sides, about 6 minutes. Transfer to a plate.

Step 2

Add carrot and onion to the pan; cook, stirring often, until lightly browned, about 3 minutes. Sprinkle flour over the vegetables; stir to coat. Add wine and scrape up any browned bits. Simmer until reduced slightly, 2 to 3 minutes.

Step 3

Add broth, tomatoes, garlic and rosemary; bring to a simmer. Return the lamb to the pan. Reduce heat to low, cover and simmer for 1 1/4 hours, checking from time to time to make sure it does not boil too rapidly.

Step 4

Stir in pearl onions, turnips and carrots. Simmer, covered, until the lamb and vegetables are tender, about 30 minutes.

Step 5

Add peas and heat through. Sprinkle with parsley and serve.