Step 1

In a large, heavy-bottomed soup pot, melt 2 tbsp. cooking fat over medium-high heat. Add lamb, sprinkle with salt and pepper and brown on all sides. Remove lamb from pot with a slotted spoon, and set aside.

Step 2

Add onion, 1 carrot (peeled and diced small), and mushrooms to cooking juices in pot. Cook stirring over medium-high heat, 5 to 7 minutes or until softened.

Step 3

Add wine. Bring to a boil, scraping any browned bits from bottom of pan. Let bubble until wine is reduced by half.

Step 4

Add tomato paste, anchovy paste, bay leaf, herbs, and broth. Bring to a boil, reduce heat, cover and simmer over medium-low heat, 45 minutes or until meat is tender.

Step 5

Preheat oven to 450 F. On a large, rimmed baking sheet, toss remaining 3 carrots, fennel, parsnip, and celery root with remaining 2 tbsp. cooking fat (melted if necessary), sea salt and freshly ground pepper, to taste. Place in oven and roast 20-30 minutes or until tender and beginning to brown.

Step 6

Once lamb is tender, add roasted veggies to stew. In a small cup combine arrowroot powder with 2 tbsp. water, and whisk with a fork until smooth. Add arrowroot slurry to stew and bring to a simmer until broth has thickened. Taste and adjust seasoning with sea salt and freshly ground pepper, and enjoy!