Categories: Meats, Soups 
      Yield: 6 servings 
  
      3 lb Lamb shoulder 
           - cut into 2-in cubes 
    1/2 ts Salt; or to taste 
           Freshly ground black pepper 
           - as desired 
      4 tb Vegetable oil 
      1 md Onion; quartered 
      4 md Carrots; peeled 
           - and cut into 1/2-in rounds 
      2    Celery stalks 
           - cut into 4 pieces 
      1 tb Finely minced garlic 
      2 tb Tomato paste 
    1/4 c  All-purpose flour 
      1 c  Dry white wine 
      5 c  All-purpose stock 
           -OR low-sodium chicken broth 
    1/2 tb Whole black peppercorns 
      2 tb Chopped fresh thyme leaves 
           -=OR=- 
      1 ts -Dried thyme 
      1 md Potato; peeled 
           -and cut into 1/2-in cubes 
      2 tb Unsalted butter 
      2 md Turnips; peeled 
           -and cut into 1/2-in cubes 
    1/2 c  Peas 
  
  PREHEAT OVEN TO 325F. Pat the meat dry and sprinkle with salt and pepper as 
  desired. Heat the oil in a large covered casserole or Dutch oven over high 
  heat on top of the stove. Add the meat, without crowding, in batches if 
  necessary, and brown well on all sides. Remove pieces to a plate as they 
  are done and reserve. Repeat until all meat is browned. Pour off any 
  remaining fat, and replace the casserole over medium heat. Add the onion, 
  half the carrots, celery, garlic and tomato paste. Cook 5 minutes, stirring 
  occasionally. Use your spoon to loosen and dissolve the brown bits stuck to 
  the bottom of the casserole. Add flour and cook, stirring, an additional 
  minute. Add the wine and cook for about a minute to burn off the alcohol. 
  Replace the meat (and any juices on the plate) in the casserole and add the 
  stock, peppercorns and thyme. Cover, bring to a boil and place in the oven 
  for 1 1/4-to-1 1/2 hours, or until meat is tender. Meanwhile, combine 
  potatoes, remaining carrots and butter with 1/2 cup of water in a medium 
  saucepan over medium heat and cook for 5 minutes. Add the turnips and cook, 
  stirring occasionally, until all water is evaporated, leaving the 
  vegetables bathed in butter, about another 5 minutes. Add the peas, remove 
  from the heat and set aside. Remove the casserole from the oven. Using a 
  slotted spoon, remove the meat from the sauce and place it in a bowl. Pour 
  the sauce through a fine strainer into another bowl and discard the 
  vegetables and spices that remain in the strainer. Replace meat in the pot, 
  add the cooked vegetables and the sauce. Cover and place over medium heat 
  for 5 minutes. Serve piping hot.