Lamb Stew Navarin of Lamb
Relish the rustic elegance of Navarin of Lamb, a classic French lamb stew brimming with hearty flavors and wholesome ingredients. This comforting recipe features tender chunks of slow-cooked lamb shoulder simmered to perfection in a rich, herb-infused broth made with chicken or beef stock, dry white wine, and a touch of tomato paste. Seasonal root vegetables like carrots, turnips, and potatoes soak up the savory essence of the dish, while vibrant green beans add a pop of color and texture. Garnished with fresh parsley, this one-pot wonder is ideal for family gatherings or cozy dinners, delivering a melt-in-your-mouth experience in every bite. Serve hot and savor an authentic taste of French cuisine. Keywords: French lamb stew, Navarin of Lamb recipe, hearty one-pot meal, slow-cooked lamb, root vegetable stew.
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Recipe Information
Ingredients
- 900 grams lamb shoulder (boned and trimmed)
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 large yellow onion (finely chopped)
- 3 cloves garlic cloves (minced)
- 2 tablespoons all-purpose flour
- 250 milliliters dry white wine
- 500 milliliters chicken or beef stock
- 2 tablespoons tomato paste
- 2 leaves bay leaves
- 4 sprigs fresh thyme
- 400 grams small potatoes (peeled and halved)
- 300 grams carrots (peeled and cut into large chunks)
- 200 grams turnips (peeled and cubed)
- 150 grams green beans (trimmed)
- 2 tablespoons fresh parsley (chopped, for garnish)
- 1 to taste salt
- 1 to taste black pepper
Instructions
Cut the lamb shoulder into roughly 2-inch chunks, and season generously with salt and black pepper.
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the lamb pieces in batches, being careful not to overcrowd the pan. Transfer the browned lamb to a plate as you work.
Reduce the heat to medium and melt 1 tablespoon of butter in the pot. Add the chopped onion and sauté for 5-7 minutes until translucent and softened.
Stir in the minced garlic and cook for another minute until fragrant.
Sprinkle the flour over the onions and garlic, stirring to coat them. Cook for 1-2 minutes to remove the raw flour taste.
Deglaze the pot with the dry white wine, scraping the bottom with a wooden spoon to loosen any browned bits. Simmer for 2 minutes to reduce slightly.
Return the browned lamb to the pot, and pour in the chicken or beef stock. Add the tomato paste, bay leaves, and thyme sprigs. Stir well to combine.
Bring the mixture to a gentle boil, then lower the heat to a simmer. Cover the pot with a lid and cook for 1 hour, stirring occasionally.
After 1 hour, add the potatoes, carrots, and turnips to the pot. Stir to combine, ensuring the vegetables are submerged in the liquid. Cover and continue simmering for another 45 minutes, or until the lamb is tender and the vegetables are cooked through.
In the final 10 minutes of cooking, add the green beans to the stew and cook until just tender.
Taste and adjust the seasoning with additional salt and black pepper, if needed.
Remove the bay leaves and thyme sprigs before serving.
Ladle the Navarin of Lamb into bowls, garnish with freshly chopped parsley, and serve hot. Enjoy!
Nutrition Facts
Calories |
3539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 223.0 g | 286% | |
| Saturated Fat | 83.8 g | 419% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 706 mg | 235% | |
| Sodium | 5154 mg | 224% | |
| Total Carbohydrate | 169.4 g | 62% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 43.8 g | ||
| Protein | 186.8 g | 374% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 486 mg | 37% | |
| Iron | 24.2 mg | 134% | |
| Potassium | 6555 mg | 139% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
