Creamy Lamb Stew - cooking recipe

Ingredients

6 parsley stems
1 thyme sprig
1 bay leaf
2 cloves
lots of garlic
1 lg. onion, halved.
3 lbs. 1 1/2\" lamb pieces
1 qt. water
1 lg. carrot, quarterd, & sliced juillianed
kosher salt
3 tbsp. unsalted butter
1/4 cu. flour
1/2 cu. heavy cream
1 1/2 tblsp. fresh lemon juice
white pepper

Preparation

tie parsley, thyme, & bay leaf in a bundle. stick cloves in the onion halves.
combine lamb w/ onions, carrots, & herbs.
cover and simmer for thirty mins., skimming all the while.
transfer meat to a bowl.
strain broth through strainer.
re-combine lamb w/ broth, & bring back to a simmer.
cream the butter w/ the flour.
whisk the paste into the stew.
continue cooking for about thirty mins.
remove lamb again, simmer sauce untill reduced to 2 cups.
return lamb to pot. whisk cream into pot, simmer for ten mins. add lemon juice, salt & pepper.
serve w/ rice pilaf or noodles, & sauteed spinsch.