Lamb Stew from 'Stewed'

Ingredients (21)

• 3 tablespoons olive oil, plus 3 if discarded after searing the lamb
• 2 pounds boneless lamb leg, cut into 1-inch chunks
• Kosher salt and cracked black pepper
• Flour, for dusting
• 1 stick unsalted butter, plus 2 tablespoons
• 1 cup carrots, scrubbed, 1/4-inch dice
• 2 cups Spanish onions, 1/4-inch dice
• 1/2 cup celery root, peeled, 1/4-inch dice
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon chopped fresh sage
• 2 cups ruby port wine
• 5 cups beef stock
• 1 cup stewed tomatoes
• 1/2 cup turnips, scrubbed, 1/4-inch dice
• 1/2 cup parsnips, scrubbed, 1/4-inch dice
• 1 bay leaf
• 1/2 cup red grapes, thinly sliced
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• Garnish:
• Chopped fresh parsley
• Lemon zest