1 tablespoon unsalted butter 2 tablespoons minced onion 1 shallot, minced 1 garlic clove, minced 1/2 teaspoon dried rosemary, crumbled 1/2 teaspoon dried thyme, crumbled 1/2 cup dry white wine 1/2 cup dry red wine 1-1/2 cups beef or lamb stock 8 mushrooms, quartered 8 new red potatoes, whole or halved 8 pearl onions, peeled 1 large carrot, peeled and cut into 2 inch-long pieces 1 large turnip, peeled and quartered 1/4 teaspoon dried basil, crumbled 1/4 cup fresh or frozen peas 2 tablespoons Cognac or brandy Season lamb with salt and pepper. Dredge in flour; shake off excess. Heat oil in heavy large skillet over high heat. Add lamb and brown on all sides, about 12 minutes. Preheat oven to 350°F. Melt butter in heavy medium Dutch oven over medium-low heat. Add minced onion, shallot, garlic, rosemary and thyme and cook until onion is translucent, stirring occasionally, about 4 minutes. Add lamb and both wines. Cover and simmer 15 minutes. Turn lamb oven. Cover and cook 15 more minutes. Add stock, mushrooms, potatoes, pearl onions, carrot, turnip and basil to lamb. Cover, transfer to oven and bake until lamb is tender, turning lamb once and adding fresh peas after 30 minutes or frozen after 40 minutes, about 45 minutes. (Can be prepared 1 day ahead. Cool, cover and refrigerate. Rewarm over low heat.) Add Cognac to lamb. Stir over low heat until heated through. Season with salt and pep per. Arrange lamb and vegetables on plates. Tent with foil to keep warm. Boil pan juices to thicken if desired. Spoon juices over lamb and vegetables and serve. Makes 2 servings. lamb 02