Directions

1. Preheat your oven to 160°C (fan) / 140°C (gas mark 3) / 325°F.
2. Season the diced lamb with salt on all sides. Heat a frying pan over medium to medium-high heat and add the lamb. Start with the fat side down to render the fat, then brown the lamb on all sides.
3. Remove the lamb from the pan and place it into an oven-safe Dutch oven or a pan with a lid.
4. Add the diced onion to the frying pan and sauté for 3–4 minutes until lightly golden.
5. Add the garlic, stir through, then sprinkle over the flour. Cook for 2 minutes, stirring constantly.
6. Deglaze the pan with the white wine, followed by the stock. Stir well to avoid lumps in the mixture.
7. Season the stock lightly with salt (it may reduce in the oven, intensifying the flavours).
8. Tie the parsley, rosemary, and thyme into a bouquet garni, and place it on top of the lamb.
9. Pour the stock and onion mixture over the lamb. Cover the dish and place it in the oven for 1 hour.
10. After 1 hour, add the hard vegetables (potatoes, baby onions, and carrots) to the pan. Return it to the oven and cook for another 30 minutes.
11. After 30 minutes, remove the pan from the oven and add the remaining vegetables (yellow squash, snow peas, and yellow beans). Cook for an additional 10–15 minutes.
12. Remove from the oven, discard the bouquet garni, and garnish with fresh tarragon. Serve warm.