Spring Lamb Stew

Ingredients

• 2 tablespoons canola oil
• 5 pounds boneless lamb stew meat, cut into 1 to 1 1/2-inch cubes, preferably from the shoulder, plus bones
• Kosher salt and freshly ground black pepper
• 2 medium yellow onions, peeled, halved and cut into 1/2-inch thick slices
• 12 cloves garlic, peeled, plus 2 for toasting, divided
• 1 tablespoon dark brown sugar
• 12 small parsnips, washed and thoroughly peeled
• 12 small carrots, washed and thoroughly peeled
• 1 cup dry vermouth
• 2 bay leaves
• 1/4 cup smooth Dijon mustard
• 2 quarts beef or lamb stock
• Olive oil, for toasting
• 1 baguette, sliced
• 2 cups curly mustard greens, washed, dried and torn into bite-size pieces, optional
• 1 cup shelled peas, optional

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