1 cup shelled green peas

1 cup sugar snap peas, stemmed and halved crosswise

1 tablespoon red wine vinegar

1. Preheat the oven to 350 F.

2. Brown the lamb: Heat a Dutch oven over high heat and add the oil. Season the pieces of lamb on all sides with salt and pepper. When the oil begins to smoke lightly, use a pair of metal tongs to arrange the lamb in a single layer in the Dutch oven. Brown the meat on all sides, 12 to 15 minutes. Transfer the meat to a medium bowl.

3. Cook the vegetables: Stir the onions into the Dutch oven, and season them lightly with salt. Cook until tender, 3 to 5 minutes. Then stir in the garlic, parsnips and carrots. Season with salt and add the brown sugar. Reduce the heat to medium and cook until the vegetables become slightly tender, 8 to 10 minutes.

4. Braise the lamb: Add the vermouth to the vegetables, and simmer until all of the liquid evaporates, 5 to 8 minutes. Stir in the mustard, beef stock and bay leaf. Return the lamb to the Dutch oven, cover it, and put it in the center of the oven. Braise until the meat is tender when pierced with the tip of a knife, 1 to 1 1/2 hours.

5. Finish the stew: Remove the pot from the oven and use a large spoon to skim any excess fat or impurities from the surface of the stew. Remove and discard the bay leaf. Taste for seasoning. Stir in the peas, snap peas and red wine vinegar. Allow it to rest for 15 minutes before serving.

This can be made ahead through Step 4, refrigerated and fat skimmed off up to one day ahead. Heat the lamb on top of the stove and then finish with Step 5. Art and recipe courtesy "The Home Cook: Recipes to Know by Heart" by Alex Guarnaschelli (Clarkson Potter, 2017).

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)