1. Place 3 Tbsp. of the flour in a large resealable plastic bag. Add lamb, seal the bag, and shake to coat lamb with flour.
2. In a large stockpot, heat canola oil and dipping oil over medium heat. Remove lamb from the plastic bag, shaking off excess flour, and add to the pot in a single layer. Cook the meat, stirring frequently, over medium-high heat until browned on all sides, about 7 to 8 minutes. Add garlic and continue cooking and stirring another 1 to 2 minutes, until garlic is fragrant.
3. Add water, broth concentrate, wine, simmer sauce, and 1 tsp. each of mint, tarragon, and rosemary. Cover pot and bring to a boil, then lower heat and simmer until lamb is tender, about 1 hour.
4. Add asparagus, peas, and remaining mint, tarragon, and rosemary. Simmer until asparagus is barely tender, about 7 to 8 minutes.
5. While stew simmers, stir sour cream and remaining 3 Tbsp. flour together in a small bowl. Stir this mixture into the stew and continue to simmer until stew thickens slightly, 3 to 5 minutes. Serve hot.
Source: Hannaford fresh Magazine, March - April 2011