By preparing the meat and vegetables separately, the vegetables keep their bright flavor and texture. The sweet parsnips and carrots are wonderful against the rich lamb and the baby peas and parsley balance it all out.
4-5 tablespoons canola oil, divided
5 pounds boneless lamb, preferably from the shoulder or leg, trimmed of excess fat and cut into 1” pieces
Kosher salt and fresh cracked pepper
2 cups chopped onions
1 cup dry white wine
2 tablespoons fresh thyme, minced
2 bay leaves
1 quart beef stock
2 tablespoons Dijon mustard
2 tablespoons tomato paste
1 tablespoon honey
2 tablespoon unsalted butter and 2 tablespoon flour (set aside)
1 pound parsnips, peeled and cut into ½” by 2” pieces
1 pound carrots, peeled and cut into ½” by 2” pieces
1 pound mushrooms, sliced
2 cup frozen baby peas, thawed
Mashed or boiled potatoes (for serving if desired)
- Preheat the oven to 325 degrees
- Heat an oven proof Dutch oven or 5 quart stock pot to medium high heat and add 2 tablespoons of canola oil.
- Season the lamb with salt and pepper and arrange the lamb in a single layer in the hot oil and brown on all sides, do them in batches – when they are browned transfer them to a bowl.
- Add the onions after all the lamb has been browned and stir until they have lightly browned 2-3 minutes.
- Add the wine and scrape up the brown bits from the bottom of the pan.
- Add the beef broth, mustard, honey, tomato paste, thyme and bay leaves.
- Add back the lamb and set in the oven, uncovered and braise for about 1 to 1 ½ hours or until the lamb is tender and a tip of a knife easily pierces the meat. Check periodically and add 1 cup of water towards then end of the cooking time.
- While the lamb is braising prepare the vegetables.
- On an aluminum foil lined baking sheet combine the parsnips and carrots and toss with 1 tablespoon of canola oil.
- Roast the vegetables in a 350 degree oven for about 45 minutes or until they are lightly browned in spots and are tender. When they are out of the oven, fold over the foil and cover the vegetables and let them rest – this will help loosen them from the foil.
- Heat a sauté pan to medium high heat and add the last tablespoon of oil and sauté the mushroom until they are golden brown, season with salt and pepper.
- When the lamb is finished braising, remove from the oven.
- In a small sauce pan combine the flour and butter and heat to medium heat, when the mixture beings to bubble add a cup of the juices from the lamb and stir until quite thick.
- Add this mixture back to the meat and the sauce will even out.
- Fold in the vegetables. Reheat if necessary.
- Serve over mashed or boiled new potatoes, top with sour cream and sprinkle with fresh parsley.