In a bowl, place the lamb pieces and sprinkle some flour over. Toss to coat the lamb pieces. Heat the oil in a large saucepan and add the lamb, brown in batches if needed. Season well.
Next, Add the onions, leek, carrots, turnip, garlic and herbs and continue to sauté for 2 more minutes or so.
Carefully add the brandy and Allow to ignite or evaporate over a high heat and stir to coat the lamb.
Add the stock and bring to the boil over high heat. Reduce the heat and cover with a lid. Simmer for 2-4 hours until the lamb is cooked through and falling apart when stirred.
Check the seasoning and scatter the chopped parsley just before serving.
Enjoy piping hot with slices of bread.