Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  pounds        lean lamb shoulder
                        salt -- to taste
                        freshly-ground black pepper -- to taste
     1/2  cup           flour -- for dusting
   4      tablespoons   extra-virgin olive oil
   4                    garlic cloves
   1      medium        spanish onion -- cut into 1/2" dice
   3                    tomatoes -- peeled, seeded,
                        and chopped
   1      bunch         thyme
   3      cups          veal stock
   2      bunches       large scallions -- trimmed to 2"
                        -- pieces
   2      bunches       baby carrots -- trimmed, scraped
   2      bunches       baby turnips -- trimmed, scraped
   1      cup           shucked peas
   1      recipe        slow roasted onions w lavender -- see * note

Preparation:

* Note: See the "Slow Roasted Onions With Lavender And Thyme" recipe which is included in this collection. Cut lamb into 2-inch to 3-inch cubes. Season with salt and pepper and dust with flour. In a Dutch oven, heat oil over medium-high heat until smoking. Add lamb pieces 4 at a time and cook until deep golden-brown on all sides. Continue until meat is finished, removing pieces to a plate. Add garlic and onion to Dutch oven and cook until golden brown, 8 to 10 minutes. Roll browned pieces of lamb into flour again and add to pan. Add tomatoes, thyme and veal stock and bring to a boil. Lower heat to simmer and cook 30 minutes. Add scallions, carrots, turnips and cook 30 more minutes. Turn heat up slightly and add peas. Cook 3 minutes more and serve with Slow Roasted Onions With Lavender And Thyme.