Succulent Lamb Stew with Spring Onions: A Hearty Springtime Recipe

Ingredients

• 2 pounds lamb shoulder, cut into 1-inch cubes
• 3 tablespoons all-purpose flour
• 3 tablespoons olive oil
• 4 cups beef or lamb stock
• 1 cup dry white wine
• 2 bay leaves
• 1 teaspoon fresh thyme leaves
• Salt
• freshly ground black pepper
• 1 pound spring onions, trimmed and chopped
• 2 large carrots, peeled and sliced
• 2 cloves garlic, minced
• Fresh parsley, chopped for garnish