New Mother's Magic Elixir (Lamb Stew)

By Food52
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3+ tablespoons olive oil

2 pounds lamb, cut into 2" cubes, preferably from the shoulder

1/4 cup flour

4 tablespoons butter

18 pearl onions, peeled (or use frozen)

2 tablespoons turbinado sugar

4 medium carrots, cut in 1" dice

2 celery stalks, cut in 1" dice

6 stalks thyme

2 stalks rosemary

10 stalks flat leaf parsley

1 bay leaf

1 star anise

1.5 cups red wine (I like to use Cahors)

4 cups rich broth, preferably from roasted lamb bones, but chicken stock can be substituted

2 cups russet potato, cut in 1" dice

1 cup freshly picked peas, or frozen petite peas

Salt & Pepper

Garnish: preserved lemon rind, fresh horseradish, minced flat leaf parsley

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