- 6 fresh parsley sprigs
- 2 fresh thyme sprigs
- 2 fresh rosemary sprigs
- 2 Turkish bay leaves
- 6 whole black peppercorns
- 3 pounds boneless lamb shoulder, trimmed of excess fat
- 3 tablespoons olive oil
- 1 large onion, finely chopped
- 4 cloves garlic, finely chopped
- 1 1/2 cups dry white wine
- 2 1/2 cups beef stock or broth
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 10 ounces pearl onions
- 1/2 pound baby turnips, trimmed and halved lengthwise if large
- 1/2 pound baby carrots, peeled, trimmed, and halved lengthwise if large
- 1/2 pound baby zucchini, trimmed and halved lengthwise
- 1/2 pound sugar snap peas, trimmed
- 2 tablespoons unsalted butter, softened
- 3 tablespoons all-purpose flour
- Preheat oven to 325 degrees F.
- Wrap herb sprigs, bay leaves, and peppercorns in a square of cheesecloth and tie into a bundle to make a bouquet garni.
- Pat lamb dry, then cut into 1 1/2-inch pieces and season with salt and pepper. Heat 2 tablespoons oil in a 6- to 7-quart wide heavy pot over moderately high heat until hot but not smoking, then brown lamb in 3 batches, turning occasionally, about 4 minutes per batch, transferring with a slotted spoon to a bowl.
- Add remaining tablespoon oil to pot and saute chopped onion and garlic over moderately high heat, stirring, until onion is golden, about 6 minutes. Add wine and stock and deglaze pot by boiling, scraping up brown bits, 1 minute. Return lamb to pot along with any juices that have accumulated in bowl and add bouquet garni.
- Braise lamb, covered, in middle of oven until tender, about 1 1/2 hours. Stir in salt and pepper.
- While lamb is braising, cook pearl onions in a 5- to 6-quart pot of boiling salted water until tender, about 10 minutes, then transfer with a slotted spoon to a large bowl of ice and cold water to stop cooking (reserve cooking water). Remove onions and peel.
- Boil turnips, carrots, zucchini, and sugar snaps separately in reserved cooking water until just tender, about 5 minutes for turnips, 4 to 6 minutes for carrots, 2 minutes for zucchini, and 1 1/2 minutes for sugar snaps. Transfer vegetables as cooked with a slotted spoon to ice water and, when all are cooked, drain vegetables in a colander.
- Make a beurre manie by stirring together butter and flour in a small bowl to form a paste. Bring lamb stew to a simmer on stovetop and whisk in enough beurre manie, bit by bit, to thicken to desired consistency, then simmer about 2 minutes. Add vegetables and simmer, stirring occasionally, until heated through, about 2 minutes. Season with salt and pepper.