Braised Lamb with a Garden-Vegetable Medley

Serves:

• 2 1/2 pounds boneless lamb leg, trimmed and cut into 2-inch cubes
• 1/2 teaspoon salt
• Freshly ground pepper to taste
• 1 tablespoon extra-virgin olive oil
• 1 medium carrot, finely chopped
• 1 small onion, finely chopped
• 1 tablespoon all-purpose flour
• 1 3/4 cups dry red wine
• 1 cup reduced-sodium beef broth
• 1 14-ounce can diced tomatoes
• 4 cloves garlic, minced
• 1 tablespoon finely chopped fresh rosemary
• 1 cup pearl onions, peeled (see Tip), or frozen small onions, rinsed under warm water to thaw
• 1 cup baby turnips, peeled (1/4 inch of green left on) and halved, or regular turnips cut into 1/2-inch wedges
• 1 1/2 cups baby carrots
• 11/2 cups peas, fresh or frozen
• 2 tablespoons chopped fresh parsley