Lamb Stew with Spring Vegetables

Ingredients

• 6 fresh parsley sprigs
• 2 fresh thyme sprigs
• 2 fresh rosemary sprigs
• 2 Turkish bay leaves or 1 California bay leaf
• 6 whole black peppercorns
• 3 pounds boneless lamb shoulder, trimmed of excess fat
• 3 tablespoons olive oil
• 1 large onion, finely chopped
• 4 garlic cloves, finely chopped
• 1 1/2 cups dry white wine
• 2 1/2 cups beef stock or broth
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 10 ounces pearl onions
• 1/2 pound baby turnips, trimmed and halved lengthwise if large
• 1/2 pound baby carrots, peeled, trimmed, and halved lengthwise if large
• 1/2 pound baby zucchini, trimmed and halved lengthwise
• 1/2 pound sugar snap peas, trimmed
• 2 tablespoons unsalted butter, softened
• 3 tablespoons all-purpose flour
• cheesecloth

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