Navarin d'Agneau

Name: Navarin d'Agneau
Cook time: 160 min
Total time: 160 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 kg Lamb Shoulder, bone-out, cut into 4–5 cm chunks; 1 tbsp Olive Oil; 30g Butter; 2 tbsp Plain Flour; 1 Onion, chopped; 2 cloves of Garlic, sliced; 1 tbsp Tomato Paste; 2 Tomatoes, peeled, seeded and chopped; or 200 g tomato concassé; 150ml Dry White Wine; 600ml Stock, lamb or beef; 1 Bouquet Garni, 2 sprigs thyme, 1 bay leaf, 6 parsley stems, tied; 1 tsp Salt, fine; plus more to taste; 1/2 tsp Pepper (Black), freshly ground; 3 medium Carrots, peeled and cut into large chunks; 3 small Turnips, peeled and quartered; 400g New Potato, small, scrubbed; 12 Pearl Onions, peeled; 150g Green Beans, trimmed and halved; 150g Peas, fresh or frozen; 1 tbsp Butter, optional, to enrich sauce; 2 tbsp Flat-Leaf Parsley, finely chopped, garnish

Navarin d'Agneau is a comforting French lamb stew bursting with tender chunks of meat, spring vegetables and a rich, tomato-scented broth. Slow-braised until the lamb and roots are meltingly soft, it's finished with bright peas, green beans and a scattering of fresh parsley for a classic, homey dish.

Navarin d'Agneau is a comforting French lamb stew bursting with tender chunks of meat, spring vegetables and a rich, tomato-scente... Show more

Traditional French Recipe

Health Grade

B+ · Healthy

Time

2 hrs30 min

Price

2,97 €

Calories

934 kcal

healthy

one pot

high protein

low carb

Method

Prep the vegetables

Peel and cut the Carrots into large chunks, peel and quarter the Turnips, and scrub the New Potatoes. Peel the Pearl Onions, trim and halve the Green Beans, and set the Peas aside; if they’re frozen, keep them frozen until the end. Peel and chop the Onion and slice the Garlic; if you’re using whole tomatoes, peel, seed, and chop the Tomato too. Keep each vegetable in its own bowl so you can add everything in stages without rushing.

Season the lamb

Pat the Lamb Shoulder chunks dry and season them with the Salt and Pepper. Toss with the Plain Flour until every piece is lightly coated, then shake off the excess so the crust browns cleanly and the sauce stays silky.

Brown the lamb

Warm the Olive Oil and Butter in a large heavy pot over medium-high heat. Add the lamb in batches and sear it for 4 to 5 minutes per side, turning until it has a deep brown crust on all sides; transfer each batch to a plate as it finishes. Don’t crowd the pot, or the meat will steam instead of browning.

Build the braise

Lower the heat to medium and cook the onion in the pot, scraping up the browned bits, for 5 to 7 minutes until soft and translucent. Add the garlic and the Tomato Paste and cook for 1 minute more, then stir in the tomato and pour in the Dry White Wine; let it bubble for 2 to 3 minutes so the sharp edge cooks off. Add the Stock and the Bouquet Garni, return the lamb and any juices to the pot, and bring everything to a gentle simmer.

Simmer the lamb

Cover the pot partly and simmer for 1 hour, stirring once or twice, until the lamb is almost tender. Keep the heat low enough for a lazy bubble; a hard boil can make the meat tough and the sauce greasy.

Cook the vegetables

Add the carrots, turnips, new potatoes, and pearl onions and simmer for 25 minutes. Add the green beans and peas for the last 5 minutes, just until everything is tender but still bright. Taste and adjust the seasoning if needed.

Finish and serve

Stir in a little more butter if you want a richer, glossier sauce, then spoon the stew into warm bowls and scatter over the Flat-Leaf Parsley. Serve the navarin hot.