Pre-heat the oven to 160°C.
Heat the sunflower oil in a large, heavy-based casserole dish over a moderate heat. Season then sear the lamb in batches until golden brown in colour all over. Remove to a plate lined with kitchen paper to drain.
Add the baby/pearl onions to the dish and saute for a few minutes until lightly coloured. Remove to a separate plate lined with kitchen paper to drain. Add the onion and carrot to the dish, reduce the heat a little and sweat with a little seasoning for 10-12 minutes, stirring occasionally until softened.
Increase the heat a little, add the lamb back to the dish, along with the baby onions and sprinkle the flour on top. Stir well to coat everything in the flour. Deglaze the base of the dish with the white wine, stirring until the wine has reduced by three-quarters.
Add the bouquet garni and stock and bring the stew to a simmer. Cover with a lid and transfer to the oven to cook for 6-8 hours until the lamb is tender and the sauce has thickened. Adjust the seasoning to taste and discard the bouquet garni. Allow to stand for 5 minutes before serving.
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