Lamb Navarin

Steps

1. 1
   Preheat the oven to 180°C / 350°F (160°C fan).
2. 2
   Pat the lamb dry and season with salt. Heat oil in an oven-proof skillet over high heat and brown the lamb in three batches, then set aside on a tray.
3. 3
   Reduce heat to medium high and sauté the pearl onions until browned, then set aside. Add the carrots and cook for 2 minutes, then add the minced garlic and cook for 20 seconds.
4. 4
   Add the tomato paste and cook for 1 minute, then return the lamb, sprinkle with flour and cook for 1 minute.
5. 5
   Pour in the wine and stir until the lamb is coated in a pale red loose paste, then add the stock, salt, pepper, thyme sprigs and bay leaves, stirring until combined.
6. 6
   Bring to a simmer, cover with the lid and bake in the oven for 1 hour.
7. 7
   Stir in the potatoes, turnips and onions, cover with the lid and continue cooking for 1 1/2 hours.
8. 8
   Stir in the frozen peas, cover for 2 minutes, then serve.