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1
Preheat oven to 325F.
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2
Wrap herb sprigs, bay leaves, and peppercorns in a square of cheesecloth and tie into a bundle to make a bouquet garni.
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3
Pat lamb dry, then cut into 1 1/2-inch pieces and season with salt and pepper.
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4
Heat 2 tablespoons oil in a 6- to 7-quart wide heavy pot over moderately high heat until hot but not smoking, then brown lamb in 3 batches, turning occasionally, about 4 minutes per batch, transferring with a slotted spoon to a bowl.
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5
Add remaining tablespoon oil to pot and saute chopped onion and garlic over moderately high heat, stirring, until onion is golden, about 6 minutes.
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6
Add wine and stock and deglaze pot by boiling, scraping up brown bits, 1 minute.
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7
Return lamb to pot along with any juices that have accumulated in bowl and add bouquet garni.
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8
Braise lamb, covered, in middle of oven until tender, about 1 1/2 hours.
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9
Stir in salt and pepper.
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10
While lamb is braising, cook pearl onions in a 5- to 6-quart pot of boiling salted water until tender, about 10 minutes, then transfer with a slotted spoon to a large bowl of ice and cold water to stop cooking (reserve cooking water).
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11
Remove onions and peel.
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12
Boil turnips, carrots, zucchini, and sugar snaps separately in reserved cooking water until just tender, about 5 minutes for turnips, 4 to 6 minutes for carrots, 2 minutes for zucchini, and 1 1/2 minutes for sugar snaps.
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13
Transfer vegetables as cooked with a slotted spoon to ice water and, when all are cooked, drain vegetables in a colander.
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14
Make a beurre manie by stirring together butter and flour in a small bowl to form a paste.
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15
Bring lamb stew to a simmer on stovetop and whisk in enough beurre manie, bit by bit, to thicken to desired consistency, then simmer about 2 minutes.
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16
Add vegetables and simmer, stirring occasionally, until heated through, about 2 minutes.
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17
Season with salt and pepper.
