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Lamb Navarin
Created by: Howcan Team
Ingredients
- 2 lbs lamb shoulder, cut into chunks
- 2 tbsp all-purpose flour
- 2 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 cup pearl onions
- 1 cup green peas
- 2 cups beef or lamb broth
- 1 cup red wine
- 2 tbsp tomato paste
- 2 sprigs of fresh thyme
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Preheat the oven to 325°F.
- In a large bowl, toss the lamb chunks with 2 tablespoons of flour, salt, and pepper until evenly coated.
- In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the lamb chunks and cook until browned on all sides, about 5 minutes.
- Add the chopped onion and minced garlic to the pot and cook for 2-3 minutes until softened.
- Stir in the diced carrots, celery, pearl onions, and green peas. Cook for another 5 minutes, stirring occasionally.
- Pour in the beef or lamb broth, red wine, and tomato paste. Add the fresh thyme and bay leaves. Bring the mixture to a simmer.
- Cover the Dutch oven and transfer it to the preheated oven. Cook for 1.5 to 2 hours, or until the lamb is tender.
- Remove the pot from the oven and discard the thyme sprigs and bay leaves. Season with additional salt and pepper if needed.
- Serve the lamb navarin hot, garnished with fresh herbs if desired. Enjoy!
Lamb Navarin is a classic French stew that originated in the 19th century. It is a hearty dish made with tender lamb, seasonal vegetables, and a flavorful broth. The dish is believed to have been popularized by French chefs who sought to create a more accessible version of the traditional Navarin d'Agneau, which was made with expensive cuts of lamb. The dish has since become a staple in French cuisine, with variations found in different regions across the country. Today, the best versions of Lamb Navarin can be found in traditional French bistros and restaurants, where chefs take pride in using high-quality ingredients and slow-cooking methods to achieve the perfect balance of flavors. The key to a delicious Lamb Navarin lies in the quality of the lamb and the careful selection of seasonal vegetables, such as carrots, turnips, and potatoes, to create a rich and comforting stew. While the traditional recipe calls for a slow braise, some chefs have put their own spin on the dish by incorporating modern cooking techniques or adding unique ingredients to elevate the flavors. Whether enjoyed in a cozy bistro in Paris or prepared at home with a personal touch, Lamb Navarin continues to be a beloved dish that captures the essence of French comfort food.
150 min
6
450 calories
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