8 young carrot 8 Turnip 8 spring onion 100 g Green peas 100 g Green beans 1 tablespoon semi-whole-wheat flour 100 mL White wine 2 Onions 1 bouquet garni 10 strand Parsley 15 mL Olive oil 1 pinch Salt 1 pinch Pepper 200 g Lamb shoulder joint 8 New potatoes 2 garlic clove 200 g Lamb in pieces Peel and chop the onion and the garlic. Get all the vegetables ready: wash, peel, shell, and remove the stalks. Cut the meat into pieces. Heat a little olive oil in a pressure cooker and brown the meat on all sides. Add the onion and the garlic. Stir for 3 minutes over heat. Add the flour and mix. Pour in the wine, add water to cover, add the bouquet garni, salt and pepper, and close the cooker. Cook for 12 minutes starting when the cooker begins whistling. Open the pressure cooker. Put in the potatoes, the carrots, the turnips and the spring onions, close the cooker and cook for 8 minutes starting from whistle. Open the cooker, add the peas and the green beans, mix, adjust the seasoning and cook uncovered for 10 minutes. Sprinkle with chopped parsley. Serve the lamb stew along with steamed potatoes. Remember: don't wait until you are thursty to drink water.