Navarin d'Agneau
This classic French lamb stew, also known as lamb navarin, features tender lamb and spring vegetables braised in a rich, flavorful broth. It's a comforting and hearty dish perfect for a family dinner. The slow cooking process allows the flavors to meld beautifully.
En original opskrift af Forkin
- Tid i alt
- 2 t. 30 min.
- Portioner
- 4
- Sværhedsgrad
- Mellem
- Pr. portion
- 907 kcal
Allergenoplysninger: kan indeholde gluten og sulfitter. Kontrollér altid ingrediensernes emballage, hvis du har allergi.
Klargøring
Ingredienser
Ingredienser
- 1.000 glamb shoulder, cut into 4-5 cm pieces
- 2 spsk.olive oil
- 1 stk.yellow onion, chopped
- 2 fedgarlic, minced
- 2 spsk.all-purpose flour
- 1 spsk.tomato paste
- 250 mldry white wine
- 500 mlchicken broth
- 1 stk.bay leaf
- 3 gfresh thyme
- 1 tsk.salt
- 0,5 tsk.black pepper, freshly ground
- 3 stk.carrot, peeled and cut into 2 cm pieces
- 300 gpotato, peeled and cut into 2-3 cm pieces
- 2 stk.turnip, peeled and cut into 2 cm pieces
- 150 ggreen pea, fresh or frozen
garnish
- 2 spsk.fresh parsley, chopped
Udstyr
dutch oven · wooden spoon · cutting board · knife
Fremgangsmåde
Trin for trin
- 1
Pat the lamb pieces dry with paper towels and season generously with salt and pepper.
Ca. 5 min.
- 2
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Ca. 2 min.
Kokkens note: Ensure the pot is large enough to hold all ingredients comfortably.
- 3
Brown the lamb in batches, ensuring not to overcrowd the pot. Cook until nicely seared on all sides, then remove and set aside.
Ca. 10 min.
Kokkens note: Browning creates depth of flavor for the stew.
- 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.
Ca. 8 min.
- 5
Sprinkle the flour over the onions and garlic, stirring constantly for 1-2 minutes to cook out the raw flour taste.
Ca. 2 min.
Kokkens note: This helps thicken the stew.
- 6
Stir in the tomato paste and cook for 1 minute.
Ca. 1 min.
- 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.
Ca. 3 min.
- 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.
Ca. 5 min.
- 9
Reduce the heat to low, cover the pot, and simmer for 60 minutes.
Ca. 1 t.
Kokkens note: The lamb should be fork-tender after this cooking time.
- 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.
Ca. 50 min.
Kokkens note: The vegetables should be cooked through but not mushy.
- 11
Stir in the green peas and cook for 5 minutes until heated through and bright green.
Ca. 5 min.
- 12
Remove the bay leaf and thyme sprigs. Taste and adjust seasoning with additional salt and pepper if needed.
Ca. 2 min.
- 13
Ladle the Navarin d'Agneau into bowls and garnish with fresh chopped parsley before serving.
Kokkens note: Serve with crusty bread to soak up the delicious sauce.
Pr. portion
Næringsindhold
- Kalorier
- 907kcal
- Protein
- 47g
- Kulhydrat
- 36,8g
- Fedt
- 62,5g
- Kostfibre
- 7,1g
- Sukker
- 10,2g
Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.
Bevar den gode smag
Store leftover Navarin d'Agneau in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat, or in the microwave, until warmed through.