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1
In a large enameled cast-iron casserole, heat the 3 tablespoons of oil until shimmering.
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2
Season the lamb with salt and pepper.
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3
Working in 3 batches, cook the lamb over moderate heat until browned all over, about 8 minutes per batch.
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4
Transfer to a large plate.
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5
Add the onions to the casserole and cook over moderate heat, stirring, until golden, about 5 minutes.
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6
Add the garlic and cook, stirring, until golden, about 2 minutes; transfer to the plate.
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7
Remove the casserole from the heat and add enough oil to make 6 tablespoons of fat.
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8
Whisk in the flour, then return the casserole to the heat.
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9
Add the wine and bring to a simmer over moderate heat, scraping the bottom of the casserole.
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10
Stir in 4 cups of water along with the stock and whisk until smooth and simmering, then add the lamb and onion mixture and bring to a simmer.
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11
Cover and cook over moderately low heat, stirring occasionally, until the lamb is tender, about 1 hour and 45 minutes.
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12
Add the turnips, carrots and potatoes to the casserole and cook until tender, about 30 minutes.
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13
Stir in the heavy cream; season with salt and pepper.
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14
Ladle the stew into bowls and garnish with chopped parsley and mint.
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15
Serve with crusty bread.
