Lamb Navarin

INGREDIENTS:

2 tablespoons olive oil
2 x 1kg boned rolled lamb shoulders, fat trimmed, cut into 4cm pieces
2 tablespoons plain flour
2 tablespoons tomato paste
3 garlic cloves, crushed 750m1 (3 cups) Chicken Stock
250m1 (1 cup) dry white wine
6 fresh thyme sprigs
3 dried bay leaves
16 (about 950g) potatoes, halved
2 bunches baby (Dutch) carrots, ends trimmed, peeled
2 bunches spring onions, ends trimmed 300g green beans, topped
230g (1 1/2 cups) frozen green peas Crusty bread, to serve

DIRECTIONS:
Heat the oil in a large stockpot over medium-high heat. Add a third of the lamb and cook, turning, for 3-4 minutes or until brown. Transfer to a plate. Repeat, in 2 more batches, with the remaining lamb, reheating the pan be¬tween batches.

Add the flour, tomato paste and garlic and cook, stirring, for 2 minutes. Remove from heat and whisk in the stock and wine. Add the thyme and bay leaves and bring to the boil over high heat. Return lamb to pan. Reduce heat to low and simmer, covered, stirring occasionally, for 1 hour 10 minutes.

Add the potato to the lamb mixture and cook, covered, for 30 minutes. Uncover and cook, stirring occasionally, for 10 minutes or until sauce thickens.
Meanwhile, cook the carrots in a large saucepan of boil¬ing water for 3-4 minutes or until tender. Transfer to a plate. Repeat with the spring onions and the beans.
Add the carrots, onions, beans and peas to the lamb mix¬ture and cook for 2-3 minutes or until heated through. Taste and season with salt and pepper.
Place the lamb mixture in a large serving dish and serve immediately with crusty bread if desired.