Spring Lamb Stew

(4) Course Main Dishes Prep Time 40m Total Time 2h 25m

Ingredients in this Recipe

1 baguette, sliced
1 cup dry vermouth
1 cup shelled peas, optional
1 tablespoon dark brown sugar
1/4 cup smooth Dijon mustard
12 cloves garlic, peeled, plus 2 for toasting, divided
12 small carrots, washed and thoroughly peeled
12 small parsnips, washed and thoroughly peeled
2 cups curly mustard greens, washed, dried and torn into bite size pieces, optional
2 medium yellow onions, peeled, halved and cut into 1/2 inch thick slices
2 quarts beef or lamb stock
2 tablespoons canola oil
5 pounds boneless lamb stew meat, cut into 1 to 1 1/2 inch cubes, preferably from the shoulder, plus bones
Kosher salt and freshly ground black pepper
Olive oil, for toasting

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