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1
Tie the parsley stems, thyme and bay leaf in a bundle.
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2
Stick the cloves in the onion halves.
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3
In a medium enameled cast-iron casserole, combine the lamb with the water, onion halves, carrot and herb bundle.
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4
Season lightly with salt.
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5
Cover and bring to a boil, then cook over low heat for 30 minutes, skimming occasionally.
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6
Using tongs, transfer the meat to a bowl.
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7
Remove and discard the herb bundle and the whole cloves, if you can find them.
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8
Pour the contents of the casserole through a fine strainer set over a bowl and press on the vegetables.
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9
Return the broth to the casserole; discard the vegetables.
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10
Return the lamb to the casserole and bring to a simmer over low heat.
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11
In a small bowl, cream the butter with the flour.
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12
Gradually whisk the butter paste into the simmering stew.
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13
Continue cooking until the lamb is very tender, about 30 minutes.
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14
Using tongs, transfer the lamb to a bowl.
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15
Simmer the sauce until reduced to 2 cups; return the lamb to the casserole.
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16
Whisk the cream into the stew and simmer for 10 minutes, skimming occasionally.
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17
Add the lemon juice, season with salt and white pepper and serve.
