Brown onions and lamb in vegetable oil. When almost browned, add carrots, parsnips and potatoes; saute 5 minutes. Add brown sugar, stir and continue to saute until vegetables are glazed. Place mixture in large oven-proof casserole dish; add remaining ingredients. Cover and bake at 350° 1 hour and 15 minutes. Remove bay leaves before serving.
*Vegetable broth or water may be substituted.