Navarin d'Agneau (Lamb Stew with Spring Vegetables)
This classic French lamb stew features tender lamb braised with a rich tomato-based broth and an abundance of fresh spring vegetables. It's a hearty and comforting dish perfect for a family meal.
Una recepta original de Forkin
- Temps total
- 2 h 30 min
- Racions
- 4
- Dificultat
- Mitjana
- Per ració
- 1.109 kcal
Informació sobre al·lèrgens: pot contenir gluten i sulfits. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.
Preparació prèvia
Llista d’ingredients
Llista d’ingredients
- 1,2 kglamb shoulder, cut into 4-5 cm cubes
- 2 csolive oil
- 1 uyellow onion, chopped
- 2 gragarlic, minced
- 2 csall-purpose flour
- 2 cstomato paste
- 0,5 tassadry white wine
- 4 tassabeef broth
- 1 ubay leaf
- 3 gfresh thyme
- 3 ucarrot, peeled and cut into large chunks
- 4 upotato, peeled and quartered
- 2 uturnip, peeled and quartered
- 200 ggreen bean, trimmed
- 1 tassafresh pea, shelled
- 1 ctsalt
- 0,5 ctblack pepper, freshly ground
garnish
- 2 csfresh parsley, chopped
Estris
dutch oven · spoon · knife · cutting board
Elaboració
Pas a pas
- 1
Pat the lamb shoulder dry with paper towels and season generously with salt and black pepper.
Uns 5 min
- 2
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Uns 2 min
- 3
Brown the lamb in batches on all sides until nicely caramelized, about 5-7 minutes per batch.
Uns 15 min
Nota de cuina: Do not overcrowd the pot; this ensures a good sear and prevents steaming.
- 4
Remove the browned lamb from the pot and set aside.
- 5
Add the yellow onion to the pot and cook until softened and translucent, about 5 minutes.
Uns 5 min
- 6
Stir in the garlic and cook for another minute until fragrant.
Uns 1 min
- 7
Sprinkle the all-purpose flour over the vegetables and stir well to coat, cooking for 1-2 minutes to create a roux.
Uns 2 min
Nota de cuina: This helps thicken the stew.
- 8
Stir in the tomato paste and cook for 2 minutes, stirring constantly.
Uns 2 min
Nota de cuina: Cooking the tomato paste deepens its flavor.
- 9
Pour in the dry white wine, scraping up any browned bits from the bottom of the pot.
Uns 2 min
- 10
Return the lamb to the pot and add the beef broth, bay leaf, and fresh thyme.
Uns 1 min
- 11
Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 1 hour.
Uns 1 h
Nota de cuina: Ensure the heat is low enough to maintain a gentle simmer, not a rolling boil.
- 12
Add the carrots, potatoes, and turnips to the pot.
Uns 2 min
- 13
Continue to simmer, covered, for another 45 minutes, or until the lamb and vegetables are very tender.
Uns 45 min
Nota de cuina: Check for tenderness by piercing the lamb and vegetables with a fork.
- 14
Stir in the green beans and fresh peas and cook for an additional 5-7 minutes, until they are tender-crisp.
Uns 7 min
Nota de cuina: Adding these vegetables at the end keeps them vibrant and prevents them from becoming mushy.
- 15
Remove the bay leaf and thyme sprigs before serving.
Uns 1 min
- 16
Taste and adjust seasoning with additional salt and black pepper if needed.
Uns 1 min
- 17
Ladle the Navarin d'Agneau into bowls and garnish with fresh parsley.
Uns 1 min
Per ració
Nutrició
- Calories
- 1.108,5kcal
- Proteïnes
- 59,5g
- Hidrats de carboni
- 57,5g
- Greixos
- 74,3g
- Fibra
- 11,4g
- Sucre
- 15g
Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.
Conservació
Store leftover Navarin d'Agneau in an airtight container in the refrigerator.
Reheat gently in a pot on the stovetop over low heat, or in the microwave until warmed through.