Lamb Stew with Root Vegetables

Name: Lamb Stew with Root Vegetables
Ingredients: 1/2 cup all-purpose flour; Salt and freshly ground pepper; 4 pounds boneless lamb shoulder or top round, cut into 2-inch cubes; 1/2 cup olive oil; 2 cups dry red wine; 2 tablespoons sherry vinegar; 4 cups chicken stock; 2 tablespoons chopped tarragon; 1 pound baby carrots, peeled; 1 pound baby parsnips, peeled; 1 pound small fingerling potatoes; 1/2 pound baby turnips, halved; 8 baby fennel bulbs, trimmed, fronds reserved and chopped; 1 large shallot, minced; 2 tablespoons minced parsley