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.
Izvorni recept autora Forkin
- Ukupno vrijeme
- 2 h 30 min
- Porcije
- 4
- Težina
- Srednje
- Po porciji
- 907 kcal
Informacije o alergenima: može sadržavati gluten i sulfiti. Ako imate alergiju, uvijek provjerite ambalažu sastojaka.
Priprema
Sastojci
Sastojci
- 1.000 glamb shoulder, cut into 4-5 cm pieces
- 2 žlicaolive oil
- 1 komyellow onion, chopped
- 2 češanjgarlic, minced
- 2 žlicaall-purpose flour
- 1 žlicatomato paste
- 250 mldry white wine
- 500 mlchicken broth
- 1 kombay leaf
- 3 gfresh thyme
- 1 žličicasalt
- 0,5 žličicablack pepper, freshly ground
- 3 komcarrot, peeled and cut into 2 cm pieces
- 300 gpotato, peeled and cut into 2-3 cm pieces
- 2 komturnip, peeled and cut into 2 cm pieces
- 150 ggreen pea, fresh or frozen
garnish
- 2 žlicafresh parsley, chopped
Oprema
dutch oven · wooden spoon · cutting board · knife
Postupak
Korak po korak
- 1
Pat the lamb pieces dry with paper towels and season generously with salt and pepper.
Oko 5 min
- 2
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Oko 2 min
Napomena kuhara: 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.
Oko 10 min
Napomena kuhara: 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.
Oko 8 min
- 5
Sprinkle the flour over the onions and garlic, stirring constantly for 1-2 minutes to cook out the raw flour taste.
Oko 2 min
Napomena kuhara: This helps thicken the stew.
- 6
Stir in the tomato paste and cook for 1 minute.
Oko 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.
Oko 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.
Oko 5 min
- 9
Reduce the heat to low, cover the pot, and simmer for 60 minutes.
Oko 1 h
Napomena kuhara: 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.
Oko 50 min
Napomena kuhara: 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.
Oko 5 min
- 12
Remove the bay leaf and thyme sprigs. Taste and adjust seasoning with additional salt and pepper if needed.
Oko 2 min
- 13
Ladle the Navarin d'Agneau into bowls and garnish with fresh chopped parsley before serving.
Napomena kuhara: Serve with crusty bread to soak up the delicious sauce.
Po porciji
Nutritivne vrijednosti
- Kalorije
- 907kcal
- Bjelančevine
- 47g
- Ugljikohidrati
- 36,8g
- Masti
- 62,5g
- Vlakna
- 7,1g
- Šećeri
- 10,2g
Procijenjeno prema količinama sastojaka u receptu. Vrijednosti mogu varirati ovisno o robnim markama i zamjenama.
Pravilno čuvanje
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.