Lamb Stew with Roasted Winter Vegetables

Ingredients:
* 6 fresh parsley sprigs
* 12 fresh thyme
* 2 fresh roasemary sprigs
* 2 bay leaves
* 10 whole black peppercorns
* 3 pounds boneless California lamb shoulder or leg
- trimmed of excess fat
* 1/2 cup olive oil
* 1 large onion, diced
* 4 garlic cloves, minced
* 1 1/2 cups dry white wine
* 3 1/2 cups beef stock or broth (or lamb stock made from bones)
* Kosher salt
* Fresh ground pepper
* 1 small fennel bulb, stalks and core removed, cut small dice
* 1/2 pound parsnips, peeled, cut small dice
* 3/4 pound carrots, peeled, cut bit size
* 1 pound new potatoes, cut bit size
* 3 tablespoons Wondra flour (optional)
* Special equipment: cheesecloth, cotton string

Preparation:
Wrap herb sprigs, bay leaves and peppercorns in a square of cheesecloth and tie into a bundle to make a bouquet garni.

Pat lamb dry, then cut into 1 inch pieces and generously season with salt and pepper. Heat 2 tablespoons of oil in a 6 to 7 quart wide heavy pot over moderately high heat until hot but not smoking, then brown lamb in 3 batches, turning occasionally, about 4 minutes per batch, transferring with a slotted spoon to a bowl.

Add 2 more tablespoons of oil to pot and saute chopped onion over moderately high heat, stirring, until onion is golden, about 6 minutes. Add garlic and cook 1 minute more, until fragrant. Add wine and stock and deglaze pot by boiling, scraping up brown bits, 1 minute. Return lamb to pot along with any juices that have accumulated in bowl and add bouquet garni. Braise lamb, covered, over lown heat until tender, about 1 1/2 hours.

While lamb is braising, toss fennel, turnips, carrots and potatoes with salt, pepper and olive oil. Spread on baking sheets and roast, stirring once or twice, until tender in 350 degree over (45 minutes or more depending on size of pieces).

Add roasted vegetables to stew and cook for additional 10 minutes to meld flavors. Discard bouquet garni. Thicken stew with Wondra flour, if desired. Stew is best made a day ahead of serving, then reheated. 8 servings.