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1
Preheat the oven to 350.
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2
Put the flour in a large bowl and season generously with salt and pepper.
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3
Add the lamb cubes in 4 batches, tossing to coat thoroughly.
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4
In a large enameled cast-iron casserole, heat 2 tablespoons of the oil until shimmering.
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5
Add one-fourth of the lamb cubes and cook over moderately high heat until browned, about 6 minutes; transfer to a plate.
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6
Brown the remaining floured lamb in 3 batches, adding 2 tablespoons of oil to the pot per batch.
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7
Reduce the heat if the casserole bottom darkens too much.
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8
Return all of the lamb to the casserole.
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9
Add the wine and vinegar and bring to a boil.
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10
Add the stock and tarragon and return to a boil.
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11
Season with salt and pepper.
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12
Cover the casserole and braise the stew in the oven for about 1 hour, or until the meat is nearly tender.
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13
Add the carrots, parsnips, potatoes, turnips, fennel and shallot to the lamb stew.
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14
Season with salt and pepper and bring to a boil, stirring to distribute the vegetables.
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15
Cover the casserole, return it to the oven and cook until the meat and vegetables are tender, about 1 hour longer.
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16
Season with salt and pepper.
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17
Stir in the parsley and fennel fronds and serve the stew in deep bowls.
