Irish Lamb and Turnip Stew

Irish Lamb and turnip Stew from Food and Wine


3 tablespoons extra-virgin olive oil, plus more for the roux
3 1/2 pounds boneless lamb shoulder, cut into 2-inch pieces
Kosher salt
2 small yellow onions, quartered
8 garlic cloves, crushed
6 tablespoons all-purpose flour
1 cup dry white wine
4 cups chicken stock or low-sodium broth
3 small turnips, peeled and quartered
1/2 pound medium carrots, cut into 2-inch pieces
8 fingerling potatoes (3/4 pound)
3 tablespoons heavy cream
Chopped parsley and mint, for garnish
Crusty bread, for serving