French Lamb Stew With Fennel Carrots and Peas Navarin

Ingredients

• 2-1/2 pounds lamb shoulder, trimmed of excess fat and cut into 1- to 1-1/2-inch cubes
• Kosher salt and freshly ground black pepper
• 3 tablespoons olive oil
• 1 medium-large yellow onion, diced
• 6 garlic cloves, minced
• 3 anchovy fillets, minced
• 3 tablespoons all-purpose flour
• 1 cup vermouth or dry white wine
• 4 cups low-sodium chicken broth
• 2 bay leaves
• 1 pound small potatoes (1 to 1-1/2 inches in diameter)
• 1-1/2 tablespoons unsalted butter
• 2 medium-large carrots (about 8 ounces), sliced on bias into ¼-inch thick slices
• 1 tablespoon honey
• 1 medium-large fennel bulb (8 to 10 ounces), cored and sliced into1/2-inch thick slices
• 1 cup frozen peas, defrosted
• 3 tablespoons chopped fresh tarragon

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