![Irish Lamb and Turnip Stew](https://cdn.statically.io/img/www.foodandwine.com/thmb/AtgNUhxkQPfJIhne5U6DKnh-X2Y=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/201503-xl-irish-lamb-and-turnip-stew-dd0d9b4bf74a4ff0af910d66411cf5c4.jpg)
Ingredients
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3 tablespoons extra-virgin olive oil, plus more for the roux
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3 1/2 pounds boneless lamb shoulder, cut into 2-inch pieces
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Kosher salt
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Pepper
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2 small yellow onions, quartered
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8 garlic cloves, crushed
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6 tablespoons all-purpose flour
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1 cup dry white wine
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4 cups chicken stock or low-sodium broth
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3 small turnips, peeled and quartered
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1/2 pound medium carrots, cut into 2-inch pieces
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8 fingerling potatoes (3/4 pound)
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3 tablespoons heavy cream
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Chopped parsley and mint, for garnish
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Crusty bread, for serving
Directions
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In a large enameled cast-iron casserole, heat the 3 tablespoons of oil until shimmering. Season the lamb with salt and pepper. Working in 3 batches, cook the lamb over moderate heat until browned all over, about 8 minutes per batch. Transfer to a large plate. Add the onions to the casserole and cook over moderate heat, stirring, until golden, about 5 minutes. Add the garlic and cook, stirring, until golden, about 2 minutes; transfer to the plate.
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Remove the casserole from the heat and add enough oil to make 6 tablespoons of fat. Whisk in the flour, then return the casserole to the heat. Add the wine and bring to a simmer over moderate heat, scraping the bottom of the casserole. Stir in 4 cups of water along with the stock and whisk until smooth and simmering, then add the lamb and onion mixture and bring to a simmer. Cover and cook over moderately low heat, stirring occasionally, until the lamb is tender, about 1 hour and 45 minutes.
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Add the turnips, carrots and potatoes to the casserole and cook until tender, about 30 minutes. Stir in the heavy cream; season with salt and pepper. Ladle the stew into bowls and garnish with chopped parsley and mint. Serve with crusty bread.
Make Ahead
The stew can be refrigerated for 3 days.
Suggested Pairing
Earthy, spicy Côtes du Rhône.