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.
Izvorni recept autora Forkin
- Ukupno vrijeme
- 2 h 30 min
- Porcije
- 4
- Težina
- Srednje
- Po porciji
- 1.109 kcal
Informacije o alergenima: može sadržavati gluten i sulfiti. Ako imate alergiju, uvijek provjerite ambalažu sastojaka.
Priprema
Sastojci
Sastojci
- 1,2 kglamb shoulder, cut into 4-5 cm cubes
- 2 žlicaolive oil
- 1 komyellow onion, chopped
- 2 češanjgarlic, minced
- 2 žlicaall-purpose flour
- 2 žlicatomato paste
- 0,5 šalicadry white wine
- 4 šalicabeef broth
- 1 kombay leaf
- 3 gfresh thyme
- 3 komcarrot, peeled and cut into large chunks
- 4 kompotato, peeled and quartered
- 2 komturnip, peeled and quartered
- 200 ggreen bean, trimmed
- 1 šalicafresh pea, shelled
- 1 žličicasalt
- 0,5 žličicablack pepper, freshly ground
garnish
- 2 žlicafresh parsley, chopped
Oprema
dutch oven · spoon · knife · cutting board
Postupak
Korak po korak
- 1
Pat the lamb shoulder dry with paper towels and season generously with salt and black 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
- 3
Brown the lamb in batches on all sides until nicely caramelized, about 5-7 minutes per batch.
Oko 15 min
Napomena kuhara: 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.
Oko 5 min
- 6
Stir in the garlic and cook for another minute until fragrant.
Oko 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.
Oko 2 min
Napomena kuhara: This helps thicken the stew.
- 8
Stir in the tomato paste and cook for 2 minutes, stirring constantly.
Oko 2 min
Napomena kuhara: 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.
Oko 2 min
- 10
Return the lamb to the pot and add the beef broth, bay leaf, and fresh thyme.
Oko 1 min
- 11
Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 1 hour.
Oko 1 h
Napomena kuhara: 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.
Oko 2 min
- 13
Continue to simmer, covered, for another 45 minutes, or until the lamb and vegetables are very tender.
Oko 45 min
Napomena kuhara: 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.
Oko 7 min
Napomena kuhara: 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.
Oko 1 min
- 16
Taste and adjust seasoning with additional salt and black pepper if needed.
Oko 1 min
- 17
Ladle the Navarin d'Agneau into bowls and garnish with fresh parsley.
Oko 1 min
Po porciji
Nutritivne vrijednosti
- Kalorije
- 1.108,5kcal
- Bjelančevine
- 59,5g
- Ugljikohidrati
- 57,5g
- Masti
- 74,3g
- Vlakna
- 11,4g
- Šećeri
- 15g
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 in a pot on the stovetop over low heat, or in the microwave until warmed through.