Navarin d'Agneau

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1. 1

   Pat the lamb pieces dry with paper towels and season generously with salt and pepper.

   Около 5 мин

2. 2

   Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

   Около 2 мин

   Бележка на готвача: Ensure the pot is large enough to hold all ingredients comfortably.

3. 3

   Brown the lamb in batches, ensuring not to overcrowd the pot. Cook until nicely seared on all sides, then remove and set aside.

   Около 10 мин

   Бележка на готвача: Browning creates depth of flavor for the stew.

4. 4

   Add the chopped onion to the pot and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.

   Около 8 мин

5. 5

   Sprinkle the flour over the onions and garlic, stirring constantly for 1-2 minutes to cook out the raw flour taste.

   Около 2 мин

   Бележка на готвача: This helps thicken the stew.

6. 6

   Stir in the tomato paste and cook for 1 minute.

   Около 1 мин

7. 7

   Deglaze the pot with white wine, scraping up any browned bits from the bottom. Bring to a simmer and cook for 2-3 minutes to reduce slightly.

   Около 3 мин

8. 8

   Return the browned lamb to the pot. Pour in the chicken broth, add the bay leaf, and thyme sprigs. Bring to a gentle simmer.

   Около 5 мин

9. 9

   Reduce the heat to low, cover the pot, and simmer for 60 minutes.

   Около 1 ч

   Бележка на готвача: The lamb should be fork-tender after this cooking time.

10. 10

    Add the carrots, potatoes, and turnips to the pot. Stir well, cover, and continue to simmer for another 45-50 minutes, or until the vegetables are tender.

    Около 50 мин

    Бележка на готвача: The vegetables should be cooked through but not mushy.

11. 11

    Stir in the green peas and cook for 5 minutes until heated through and bright green.

    Около 5 мин

12. 12

    Remove the bay leaf and thyme sprigs. Taste and adjust seasoning with additional salt and pepper if needed.

    Около 2 мин

13. 13

    Ladle the Navarin d'Agneau into bowls and garnish with fresh chopped parsley before serving.

    Бележка на готвача: Serve with crusty bread to soak up the delicious sauce.