CUMBRIAN LAMB WITH PEAS AND FAVA BEANS

This is I suppose a stew, not quite what you would imagine eating in the summer time,
but the addition of white wine and great tasting peas and fava beans really makes
this a lovely summer dish
This recipe will easily feed four people
SHOPPING LIST
1 Good knob of butter
1 good splash of rapeseed oil
1 piece of boneless leg of lamb, trimmed of excess fat, cut into bite-size chunks, and patted dry with paper towel
1 medium onion finely chopped
salt and pepper
2 large cloves garlic, crushed
A good handful of fresh thyme
A good handful of fresh rosemary
2 tbsp of plain flour
Half a bottle of dry white wine (drink the rest)
1 litre of chicken stock
Pinch of sugar
2 chopped carrots
4 whole shallots, peeled and cut into quarters
200g of shelled broad beans (or use fresh favas, fresh peas, or frozen peas)
fresh thyme leaves, for garnish
fresh chopped parsley, for garnish
Crusty bread
METHOD
In a large saucepan with a lid, heat half the butter and half the oil to medium-high.
Add half the lamb to the pan and sear the chunks of meat, se