Lamb navarin stew

Method

1. Toss the lamb and flour in a large food bag with seasoning. Put a large sauté pan or flameproof casserole with a glug of oil over a high heat. Brown half the lamb all over (don’t hurry the process) then put on a plate. Brown the remaining lamb, add it to the plate, then turn down the heat to medium.
2. Fry the garlic for 1-2 minutes. Add the anchovies and tomato purée and cook for 2 minutes, stirring. Tie the herbs together with kitchen string to make a bouquet garni. Stir in the wine, then return the lamb along with the bouquet garni. Bring to the boil, turn down to the lowest setting so it’s just bubbling, then simmer for 1½-2 hours until the lamb is very tender.
3. Towards the end of the cooking time, cook all the veg in a pan of boiling water: cook the carrots and turnips for 3 minutes, then add the green beans, broad beans and leeks and cook for 2 minutes more or until tender. Drain, reserving 150ml of the cooking water, and keep warm.
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4. Remove the meat from the pot with a slotted spoon and put in a warm serving bowl with most of the baby veg. Strain the sauce into a pan (discard the solids), add the 150ml cooking water, taste and season. Pour the sauce over the meat, top with the rest of the baby veg, then scatter with parsley to serve.