Navarin d'Agneau

• For 4 people
• Preparation time : 120 minutes
• Difficulty (0 to 5) : 3

Ingredients

• Lamb
  • Lamb shoulder : 1 kg
  • Olive oil : 2 tbsp
  • Salt : 1 tsp
  • Black pepper : 1/2 tsp tsp
• Vegetables
  • Onion : 2
  • Carrots : 4
  • Turnips : 4
  • Potatoes : 4
  • Garlic cloves : 4
  • Tomato paste : 2 tbsp
  • Fresh thyme : 2 sprigs
  • Bay leaves : 2
  • Chicken broth : 4 cups

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Steps

• Prepare the Lamb
• Trim excess fat from the lamb shoulder and cut it into 2-inch cubes.
• Season the lamb with salt and black pepper.
• Sear the Lamb
• Heat olive oil in a large pot over medium-high heat.
• Add the lamb cubes and brown them on all sides.
• Remove the lamb from the pot and set it aside.
• Cook the Vegetables
• In the same pot, add the onions, carrots, turnips, potatoes, and garlic cloves.
• Cook the vegetables for about 5 minutes, until they start to soften.
• Stir in the tomato paste, thyme sprigs, and bay leaves.
• Add the lamb back to the pot.
• Simmer the Stew
• Pour in the chicken broth and bring the stew to a boil.
• Reduce the heat to low, cover the pot, and let it simmer for 1.5 to 2 hours, until the lamb is tender.
• Skim off any excess fat that rises to the surface during cooking.

Tips

• For a richer flavor, you can marinate the lamb in red wine overnight before cooking.
• Serve the Navarin d'Agneau with crusty bread or over a bed of mashed potatoes.

Information

• Navarin d'Agneau is a traditional French lamb stew that is typically made with spring vegetables.
• This hearty dish is perfect for a cozy dinner on a cold day.