Navarin of lamb

Ingredients

2 Tbsp	Olive oil
1 kg	Boned lamb shoulder, trimmed of sinew (Main)
1	Onion, large, chopped
1	Garlic clove, chopped
1 ½ Tbsp	Flour
2 cups	Beef stock, (use reduced stock)
2	Bay leaves
250 g	Baby carrots, trimmed
250 g	Baby turnips, trimmed
1 cup	Frozen peas

Directions

1. Cut lamb into 3cm pieces. Heat a heavy-based ovenproof casserole, add a little oil and brown lamb for 1-2 minutes on both sides, in 3 batches. Remove to one side.
2. Add a little more oil and the onion to the pan and cook for 5 minutes to soften but not colour. Add garlic and cook for 1 minute.
3. Stir in flour and gradually stir in the stock. Bring to the boil, stirring until sauce thickens. Return meat to the pan with bay leaf. Reduce heat, cover and gently simmer for 1¼ hours.
4. Add carrots and turnips and continue cooking for 30 minutes, finally adding peas for the last 5 minutes of cooking time. Adjust seasoning with salt and pepper to taste.