Preheat the oven to 325°F (160°C).

In a Dutch oven, heat some oil over medium-high heat and brown the lamb chunks on all sides.

Remove the lamb and set aside. In the same pot, add onions and cook until softened.

Add the carrots, potatoes, parsnips, and turnips to the pot and stir well.

Return the lamb to the pot and add the beef broth and red wine.

Stir in thyme, rosemary, salt, and pepper.

Bring to a simmer, then cover and transfer to the oven.

Cook for 2 hours or until lamb is tender and vegetables are cooked through.

Remove from oven and let sit for a few minutes before serving.

Serve hot, garnished with fresh herbs if desired.