Navarin of Lamb Recipe, Hell of the North

Ingredients

• 1½ kg boneless lamb shoulder
• 100 ml olive oil
• 1 each large onion and carrot, diced
• 150 gm butter
• 250 ml (1 cup) dry white wine
• 4 vine-ripened tomatoes, diced
• 1 turnip, peeled and diced
• 4 cloves garlic, thinly sliced
• 2 sprigs each of rosemary and thyme
• 1 fresh bay leaf
• 1 litre (4 cups) chicken stock
• 8 baby turnips, peeled
• 80 gm (½ cup) podded peas (about 200gm unpodded)