Lamb Stew with Spring Vegetables

Name: Lamb Stew with Spring Vegetables
Ingredients: 2 tablespoons canola oil; 1/4 pound applewood smoked bacon, 3/4-inch-diced; 3 pounds boneless lamb shoulder, 1 1/2-inch-diced (see Cook's Note); Kosher salt and freshly ground black pepper; 1/4 cup plus 2 tablespoons all-purpose flour; 2 tablespoons minced garlic (6 cloves); 2 cups canned beef stock, such as College Inn; 1 cup full-bodied red wine, such as Côtes du Rhône, plus extra for serving; 1 cup diced canned tomatoes, preferably San Marzano; 2 teaspoons minced fresh thyme leaves; 2 teaspoons minced fresh rosemary leaves; 1 pound carrots, peeled and cut 2 inches thick diagonally; 12 ounces small Yukon Gold potatoes, 1 1/2-inch-diced; 8 to 10 ounces fresh cipolline or pearl onions, peeled (see Cook's Note); 6 small turnips, whole or halved, depending on size (1 pound); 2 tablespoons unsalted butter, at room temperature; 1 (10-ounce) package frozen green peas, such as Birds Eye Garden Peas; 1/2 cup chopped fresh parsley leaves