Lamb Navarin

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Ingredients

1.25kg / 2.75lbs boneless lamb shoulder (, excess fat trimmed, cut into 5cm / 2" pieces (Note 1))
1 3/4 tsp cooking / kosher salt (, (or half for table salt, +50% for flakes))
2 tbsp vegetable oil (or other plain oil)
8 (500g/1lb) baby potatoes (, peeled and cut in half)
1 large turnip ((~350g/12oz), peeled, cut into 8 wedges then cut each wedge in half (Note 4))
8 pearl onions or small round pickling onions (, peeled (Note 5))
2 large carrots ((~200g/7oz each), peeled, cut in half lengthways then into 2cm / 0.8" pieces)
3 garlic cloves (, finely minced)
3 tbsp tomato paste
1/3 cup plain flour / all-purpose flour
1 cup chardonnay (or any other dry white wine (Note 2))
1 litre (4 cups) chicken stock /broth (low sodium) ((Note 3))
1 tsp cooking / kosher salt (, (or half for table salt, +50% for flakes))
1 tsp black pepper
3 sprigs thyme (, fresh (sub: 1/2 tsp dried))
2 bay leaves (, fresh (sub: dried))
1 cup frozen peas
Warm crusty bread

As published by RecipeTin Eats.

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