Creamy Lamb and Leek Stew - Litchfield Farmers' Market

Ingredients

• 6 – 10 parsley stems
• 3 thyme sprigs
• 2 bay leaves
• 3 cloves
• 2 tablespoons olive oil
• 3 medium – 5 small leeks, thinly sliced
• 4 pounds trimmed boneless lamb shoulder, cut into 1 ½ -inch cubes
• 1 qt chicken broth
• 3 heirloom carrots, quartered lengthwise and crosswise thickly
• 3 parsnips, quartered lengthwise and crosswise thickly
• ½ teaspoon salt
• Freshly ground pepper
• 3 tablespoons unsalted butter, softened
• 3 tablespoon all-purpose flour
• ½ cup heavy cream, room temperature
• ¼ cup shredded parsley