Creamy Lamb and Leek Stew

Serves: 8 to 10
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

1. Use cheesecloth or bouquet garni bags to make an herb bundle of the parsley stems, thyme, bay leave and cloves.
2. ​Heat the olive oil in a medium enameled cast-iron casserole. Sear the lamb chunks and remove to a large bowl.
3. Scrape down the side of the casserole, adding a little more oil if required.
4. ​Sauté the leeks in the casserole until transparent.
5. Add the broth, vegetables, herb bundle to the casserole and bring to a low simmer for about 10 minutes.
6. ​​Return the lamb to the casserole. Season with salt and pepper. Bring the entire contents back to a low simmer.
7. Continue to cook until the lamb is tender, 35 to 45 minutes.
8. ​Separately, cream the butter with the flour medium bowl.
9. Add, tablespoon by tablespoon, some hot liquid from the casserole to the butter flour mixture and whisk together until smooth and more liquid than solid. Set aside.
10. ​About 10 minutes before the stew is completely cooked, slowly stir the butter/flour mixture into until it is well blended.
11. When the lamb is sufficiently tender, remove it and the vegetables from the stew to a serving dish and set aside.
12. ​Remove the casserole from the heat. Whisk the cream into the remaining liquids.
13. Test the seasoning and adjust if required.
14. ​​Pour the liquid gently over the lamb and vegetables. Garnish with parsley and serve.