Braised Lamb with Spring Vegetables

Clean carrots under running water with a vegetable brush. Cut half of the carrots into small dice.

Peel onions and finely dice. Rinse thyme and shake dry. Chop tomatoes directly in the can with kitchen shears. 

Rinse lamb and pat dry with paper towels. Heat oil in a braiser over high heat and brown the lamb on all sides. 

Add carrots and onions to the braiser and cook until softened, about 5 minutes. Sprinkle flour over lamb and vegetables and cook over medium heat, stirring, until coated, about 2 minutes.

Peel garlic cloves and smash lightly with a the side of a knife. Add to the braiser along with the tomatoes and their juices, thyme and bay leaves.

Pour in the lamb stock and wine or broth and season generously with salt and pepper. Bring to a boil. Cover and roast lamb in preheated oven at 180°C (fan 160°C, gas mark 2-3) (approximately 350°F/convection 325°F) about 90 minutes.

After 45 minutes, peel the potatoes. Rinse the scallions, shake dry and cut diagonally into 3 cm (approximately 1 inch) pieces.

Cut the remaining carrots diagonally into 1 cm (approximately 1/2 inch) slices. Peel kohlrabi and turnips. Reserve kohlrabi greens. Cut kohlrabi and turnips 1 cm (approximately 1/2 inch) thick, then cut into thin strips. 

Melt butter in a large pot over medium heat. Add the carrots, kohlrabi, turnips and potatoes and sauté 2 minutes. Pour in the vegetable broth, season with a little salt and pepper and bring to a boil. Cover and cook over medium heat until vegetables are tender, about 10 minutes. Add scallions and cook until tender, 5-10 minutes more.

Remove lamb from the braiser, wrap in aluminum foil and keep warm. Pass the braising liquid through a sieve and transfer in batches to a fat separator. 

Let stand until fat rises to the surface, then skim off fat and pour degreased sauce into a pot. Reheat until warm and season with salt and pepper.