2 tablespoons canola oil
5 pounds boneless lamb stew meat, cut into 1 to 1 1/2-inch cubes, preferably from the shoulder, plus bones
Kosher salt and freshly ground black pepper
2 medium yellow onions, peeled, halved and cut into 1/2-inch thick slices
12 cloves garlic, peeled, plus 2 for toasting, divided
1 tablespoon dark brown sugar
12 small parsnips, washed and thoroughly peeled
12 small carrots, washed and thoroughly peeled
1 cup dry vermouth
2 bay leaves
1/4 cup smooth Dijon mustard
2 quarts beef or lamb stock
Olive oil, for toasting
1 baguette, sliced
2 cups curly mustard greens, washed, dried and torn into bite-size pieces, optional
1 cup shelled peas, optional
If the liquid starts to reduce too much, add water, as necessary.
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