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, com