French lamb stew-Navarin of Lamb

Ingredients:

Lamb shoulder 800 grams without the bone.
100 grams of carrots
100 grams of onions
2 cloves of garlic
20 g of tomato paste
20 grams of flour
20 grams of butter
5cl of oil (with high smoke point)
1 bouquet Garni
a small bunch of curly Parsley
a few pinch of salt and pepper
6 potatoes (suited for boiling)

For the caramelized onions:
250 of pearl or small pickling onions.
10 grams of sugar
20 grams of butter
enough water just to cover the onions.

METHOD:

1.Heat the oil in a large stockpot over medium-high heat. Add a third of the lamb and cook, turning, for 3-4 minutes or until brown. Transfer to a plate. Repeat, in 2 more batches, with the remaining lamb, reheating the pan between batches.

2.Add the flour, tomato paste and garlic and cook, stirring, for 2 minutes. Remove from heat and whisk in the stock and wine. Add the thyme and bay leaves and bring to the boil over high heat. Return lamb to pan. Reduce heat to low and simmer, covered, stirring occasionally, for 1 hour 10 minutes.

3.Add the potato to the lamb mixture and cook, covered, for 30 minutes. Uncover and cook, stirring occasionally, for 10 minutes or until sauce thickens.

4.Meanwhile, cook the carrots in a large saucepan of boiling water for 3-4 minutes or until tender. Transfer to a plate. Repeat with the spring onions and the beans.

5.Add the carrots, onions, beans, and peas to the lamb mixture and cook for 2-3 minutes or until heated through. Taste and season with salt and pepper. 6. Place the lamb mixture in a large serving dish and serve immediately with crusty bread if desired.