Lamb Stew From 'Stewed'

• 3 tablespoons olive oil, plus 3 if discarded after searing the lamb
• 2 pounds boneless lamb leg, cut into 1-inch chunks
• Kosher salt and cracked black pepper
• Flour, for dusting
• 1 stick unsalted butter, plus 2 tablespoons
• 1 cup carrots, scrubbed, 1/4-inch dice
• 2 cups Spanish onions, 1/4-inch dice
• 1/2 cup celery root, peeled, 1/4-inch dice
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon chopped fresh sage
• 2 cups ruby port wine
• 5 cups beef stock
• 1 cup stewed tomatoes
• 1/2 cup turnips, scrubbed, 1/4-inch dice
• 1/2 cup parsnips, scrubbed, 1/4-inch dice
• 1 bay leaf
• 1/2 cup red grapes, thinly sliced
•  
• Chopped fresh parsley
• Lemon zest

1. In a large saucepan, heat the olive oil over medium-high heat. Meanwhile, season the lamb meat with the salt and pepper, dust with flour, place in the hot pan, and sear on all sides until nice and brown. Set aside.
2. If the oil is burnt, then you must rinse out the pan and add more oil; if it is just brown, then it is perfect for the next phase of preparation. Next, add the butter to the pan, allow it to melt, and then add the carrots, onions, celery, and herbs. Saute this mixture until the veggies start to brown, and then return the reserved seared lamb to the pan.
3. Add the port wine, bring to a boil, and immediately add the Beef Stock, tomatoes, turnips, parsnips and bay leaf. Bring the stew to a boil, decrease the heat to low and allow it to simmer for at least 90 minutes, or until the lamb is tender. Remove from the heat, fish out the bay leaf, and stir in the grapes.
4. Evenly distribute the stew among serving bowls, garnish with the parsley and lemon zest, and serve.

olive oil, lamb, kosher salt, flour, unsalted butter, carrots, spanish onions, celery root, rosemary, fresh sage, port wine, beef stock, tomatoes, parsnips, bay leaf, red grapes, nbsp, fresh parsley, lemon zest

Taken from www.seriouseats.com/recipes/2013/01/lamb-stew-from-stewed.html (may not work)