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1
Cut the shoulder meat into 1 1/4-inch cubes and trim off the large chunks of fat.
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2
Place the fat in a heavy pan or Dutch oven over mediumlow heat and cook until the fat runs out, about 5 minutes.
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3
Discard any solid bits of fat that remain.
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4
Season the meat with salt and pepper and add to the hot fat.
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5
Brown meat on all sides, working in batches if necessary, about 5 minutes per batch.
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6
Transfer browned meat to a casserole.
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7
Add the onions, leeks, swedes, and turnips to the pot, season with salt and pepper, and brown lightly in the fat.
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8
Add the vegetables to the casserole.
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9
Pour the stock into the pan, bring to a boil, and stir to dissolve the caramelized bits.
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10
Pour into the casserole.
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11
Lay the potatoes over the vegetables in the casserole, season with salt and pepper, and bring to a boil over the stove.
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12
Cover the casserole, reduce heat to medium-low, and simmer until the lamb is tender and vegetables are cooked, stirring occasionally, about 1 hour.
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13
When stew is cooked, pour off cooking liquid into a clean saucepan.
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14
Skim off any excess fat and bring liquid to a simmer.
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15
In another saucepan, make a roux by melting the butter, then whisking in the flour until it forms a smooth paste.
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16
Cook roux over low heat for 2 minutes.
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17
Add roux to cooking liquid, whisking until thickened slightly.
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18
Add parsley and chives, taste for seasoning, and pour back over casserole.
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19
Bring casserole back up to a simmer and serve immediately.
