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Braised Spring Lamb with Peas
Ingredients
  • 2 TBSP canola oil
  • 3 LB boneless lamb stew meat, preferably shoulder, cut into 1- to 11⁄2-inch cubes
  • Kosher salt and freshly ground black pepper
  • 2 MD yellow onions, thinly sliced
  • 12 MD garlic cloves
  • 8 SM parsnips, split lengthwise
  • 12 SM carrots, split lengthwise
  • 1 TBSP dark brown sugar
  • 1 C dry vermouth
  • ¼ C grainy mustard
  • 8 C beef stock
  • 1 bay leaf
  • 1 C shelled green peas
  • 1 C sugar snap peas, stemmed and halved crosswise
  • 1 TBSP red wine vinegar
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