---------- Recipe via Meal-Master (tm) v8.02
  
       Title: YANKEE LAMB STEW
  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.
  
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