Tagine of Lamb Stracotto with Spring Onions

Ingredients

• 3 pounds lamb shoulder, cut into 1 1/2-inch cubes
• 4 tablespoons fresh rosemary leaves, chopped fine
• 15 peeled garlic cloves, lightly crushed
• 6 tablespoons extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 2 1/4 pounds Yukon gold creamer potatoes (small), halved
• 1 1/2 pounds medium-sized carrots peeled and cut into 1-inch pieces
• 1/4 cup olive oil
• 1/2 cup all-purpose flour
• 1 1/2 cups red wine
• 7 1/2 cups chicken stock (if using canned use low sodium)
• 2 sprigs fresh rosemary, about 3-inches long
• 2 cups spring onions, root and stem trimmed
• 2 tablespoons Italian parsley leaves, chopped fine
• 1 tablespoon lemon zest
• Salt and freshly ground black pepper

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