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.
An original recipe by Forkin
- Total time
- 2 hr 30 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 907 kcal
Allergen information: may contain gluten and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Ingredients
- 1,000 glamb shoulder, cut into 4-5 cm pieces
- 2 tbspolive oil
- 1 pcsyellow onion, chopped
- 2 clovegarlic, minced
- 2 tbspall-purpose flour
- 1 tbsptomato paste
- 250 mldry white wine
- 500 mlchicken broth
- 1 pcsbay leaf
- 3 gfresh thyme
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
- 3 pcscarrot, peeled and cut into 2 cm pieces
- 300 gpotato, peeled and cut into 2-3 cm pieces
- 2 pcsturnip, peeled and cut into 2 cm pieces
- 150 ggreen pea, fresh or frozen
garnish
- 2 tbspfresh parsley, chopped
Equipment
dutch oven · wooden spoon · cutting board · knife
The method
Step by step
- 1
Pat the lamb pieces dry with paper towels and season generously with salt and pepper.
About 5 min
- 2
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
About 2 min
Cook’s 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.
About 10 min
Cook’s 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.
About 8 min
- 5
Sprinkle the flour over the onions and garlic, stirring constantly for 1-2 minutes to cook out the raw flour taste.
About 2 min
Cook’s note: This helps thicken the stew.
- 6
Stir in the tomato paste and cook for 1 minute.
About 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.
About 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.
About 5 min
- 9
Reduce the heat to low, cover the pot, and simmer for 60 minutes.
About 1 hr
Cook’s 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.
About 50 min
Cook’s 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.
About 5 min
- 12
Remove the bay leaf and thyme sprigs. Taste and adjust seasoning with additional salt and pepper if needed.
About 2 min
- 13
Ladle the Navarin d'Agneau into bowls and garnish with fresh chopped parsley before serving.
Cook’s note: Serve with crusty bread to soak up the delicious sauce.
Per serving
Nutrition
- Calories
- 907kcal
- Protein
- 47g
- Carbs
- 36.8g
- Fat
- 62.5g
- Fibre
- 7.1g
- Sugar
- 10.2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
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.