Lamb Stew with Root Vegetables

Ingredients

• 1/2 cup all-purpose flour
• Salt and freshly ground pepper
• 4 pounds boneless lamb shoulder or top round, cut into 2-inch cubes
• 1/2 cup olive oil
• 2 cups dry red wine
• 2 tablespoons sherry vinegar
• 4 cups chicken stock
• 2 tablespoons chopped tarragon
• 1 pound baby carrots, peeled
• 1 pound baby parsnips, peeled
• 1 pound small fingerling potatoes
• 1/2 pound baby turnips, halved
• 8 baby fennel bulbs, trimmed, fronds reserved and chopped
• 1 large shallot, minced
• 2 tablespoons minced parsley

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