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1
Preheat the oven to 500 degrees F.
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2
Cut the onions and turnips into quarters.
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3
Toss the onions, and turnips, carrots, and fennel lightly in oil and place them on baking sheets.
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4
Roast the vegetables for 30 minutes, stirring every 10 minutes.
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5
When vegetables are a dark caramel color, remove them from the oven.
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6
Reserve 1 onion, 1 carrot, 1 turnip, and the stalk of fennel; set aside.
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7
Put the remainder of the vegetables in a large pot with the chicken stock, garlic, orange juice, apple cider, coriander seeds, fennel seeds, star anise, cumin seeds, orange zest, salt and pepper.
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8
Cook the broth over high heat until reduced by about half.
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9
While the broth is simmering, remove the skin and excess fat from the leg of lamb and cut the meat into 1-inch cubes.
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10
Put the cubes on a wire rack to drain or on a clean towel to soak up excess moisture.
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11
Add some of the cooking oil to a large heavy skillet and heat over high heat.
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12
When the oil is hot, carefully add the diced lamb.
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13
Cook the lamb, in batches as necessary, for 3 minutes on each side, or until browned.
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14
Transfer the lamb to a roasting pan.
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15
Add the wine to the skillet that the lamb was cooked in and cook, over high heat, scraping the bottom of the pan with a wooden spoon.
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16
Cook the wine until reduced by about half and the solids have come up off the pan.
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17
Pour the reduced wine over the lamb.
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18
Reduce the oven temperature to 325 degrees F. Strain the broth and discard the solids.
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19
Pour the broth over the lamb in the roasting pan.
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20
Cover the pan with a lid or parchment paper and braise until the lamb is tender, about 1 1/2 hours.
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21
Once the lamb is tender, remove it from the oven and add the reserved roasted vegetables to the pan.
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22
Place the roasting pan over medium heat on the stovetop and bring to a simmer.
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23
Add salt, pepper, and fresh herbs, to taste.
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24
Serve the stew with rustic bread on the side.
