Spring Lamb Stew
Ingredients
- 2 tablespoons canola oil
- 3 pounds boneless lamb stew meat, cut into 1 to 1 1/2-inch cubes, preferably from the shoulder
- Kosher salt and freshly ground black pepper
- 2 medium yellow onions, peeled, halved and cut into thin slices
- 12 cloves garlic, peeled
- 12 small parsnip, washed and thoroughly peeled
- 12 small carrots, washed and thoroughly peeled
- 1 tablespoon dark brown sugar
- 1 cup dry vermouth
- 1/4 cup smooth Dijon mustard
- 4 cups beef or lamb stock
- 2 bay leaves
- 1 cup shelled peas
- 2 cups curly mustard greens, washed, dried and torn into bite-size pieces
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