Pat lamb dry and season with salt and pepper, then toss with flour if using. Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat. Brown lamb in two batches, 3-4 minutes per side until deep golden. Do not move pieces while browning. Transfer browned lamb to a plate.
2 lbs lamb shoulder, 1.5 tbsp all-purpose flour, 2 tbsp olive oil
Lower heat to medium and add diced onion to the pot. Sauté for 3-4 minutes until softened and translucent, scraping up browned bits with wooden spoon. Add minced garlic and tomato paste, cook 1-2 minutes until paste darkens and garlic is fragrant.
1 medium yellow onion, 3 cloves garlic, 2 tbsp tomato paste
Pour in red wine or 1 cup stock and scrape the bottom of the pot to release all stuck-on fond. Let simmer 2-3 minutes until reduced by half. Add remaining stock, thyme, bay leaves, and browned lamb with juices. Bring to a simmer, cover, and reduce heat to medium-low ensuring liquid barely bubbles.
1 cup red wine, 2 cups lamb or beef stock, 3 sprigs fresh thyme, 2 leaves bay leaves, 2 lbs lamb shoulder
Simmer covered for 45 minutes. Add carrots and turnips, stir gently, cover again and cook for 35-40 minutes more until lamb is fork-tender and vegetables are soft but hold shape. Check lamb tenderness by pressing with a fork; it should break apart easily.
3 medium carrots, 2 medium turnips, 2 lbs lamb shoulder
Add peas during the last 10 minutes of cooking. Remove pot from heat, let stew sit for 10 minutes off heat to meld flavors and thicken sauce slightly. Remove thyme stems and bay leaves. Adjust salt if needed and stir in chopped fresh parsley just before serving.
1 cup peas, 3 sprigs fresh thyme, 2 leaves bay leaves, fresh parsley
