Navarin of Lamb
Experience the classic comfort of Navarin of Lamb, a hearty French stew brimming with tender lamb, seasonal root vegetables, and aromatic herbs. This one-pot wonder starts with succulent chunks of lamb shoulder seared to perfection, then simmered gently in a rich broth of white wine, tomato paste, and a bouquet garni for layers of deep flavor. A medley of carrots, turnips, baby potatoes, and vibrant green beans add a rustic charm, making it an ideal dish for cozy evenings or festive gatherings. Ready in just over two hours, this elegant yet approachable recipe pairs beautifully with crusty bread or a side of rice, ensuring every drop of the savory sauce is savored. Perfect for entertaining or treating the family, this Navarin of Lamb is a celebration of traditional French cooking at its finest.
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Recipe Information
Ingredients
- 900 grams lamb shoulder, cut into 2-inch chunks
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 large onion, diced
- 3 cloves garlic cloves, minced
- 2 tablespoons all-purpose flour
- 250 milliliters dry white wine
- 500 milliliters chicken or lamb stock
- 2 tablespoons tomato paste
- 1 bundle bouquet garni (parsley, thyme, and bay leaf tied together)
- 4 medium carrots, peeled and cut into chunks
- 3 medium turnips, peeled and cut into chunks
- 400 grams baby potatoes, peeled
- 200 grams green beans, trimmed
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil and butter in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Season the lamb chunks with salt and pepper. In small batches, sear the lamb until browned on all sides. Remove and set aside.
In the same pot, reduce the heat to medium and add the diced onion. Cook for 5 minutes until softened.
Add the minced garlic and cook for another minute, stirring constantly.
Sprinkle the flour over the onion and garlic mixture, stirring to create a roux. Cook for 1-2 minutes to eliminate the raw flour taste.
Deglaze the pot by pouring in the white wine, scraping up any browned bits from the bottom of the pot.
Add the stock, tomato paste, and bouquet garni to the pot. Stir well to combine.
Return the browned lamb to the pot, ensuring it is submerged in the liquid. Bring to a gentle simmer.
Cover with a lid and cook on low heat for 1 hour, stirring occasionally.
After 1 hour, add the carrots, turnips, and baby potatoes to the pot. Stir gently to distribute the vegetables evenly.
Continue cooking with the lid on for an additional 45 minutes, or until the lamb and vegetables are tender.
In the final 10 minutes of cooking, add the green beans to the pot and simmer until tender but still vibrant.
Remove the bouquet garni from the pot and taste the stew. Adjust seasoning with more salt and pepper if needed.
Serve hot, garnished with fresh chopped parsley. Pair with crusty bread or a side of rice if desired.
Nutrition Facts
Calories |
666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.4 g | 53% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 962 mg | 42% | |
| Total Carbohydrate | 31.2 g | 11% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 8.6 g | ||
| Protein | 35.0 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 99 mg | 8% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1230 mg | 26% | |
*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.
