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 oppskrift av Forkin
- Total tid
- 2 t 30 min
- Porsjoner
- 4
- Vanskelighetsgrad
- Middels
- Per porsjon
- 907 kcal
Allergeninformasjon: kan inneholde gluten og sulfitter. Kontroller alltid ingredienspakningen hvis du har en allergi.
Forberedelser
Ingredienser
Ingredienser
- 1 000 glamb shoulder, cut into 4-5 cm pieces
- 2 ssolive oil
- 1 stk.yellow onion, chopped
- 2 feddgarlic, minced
- 2 ssall-purpose flour
- 1 sstomato paste
- 250 mldry white wine
- 500 mlchicken broth
- 1 stk.bay leaf
- 3 gfresh thyme
- 1 tssalt
- 0,5 tsblack 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 ssfresh parsley, chopped
Utstyr
dutch oven · wooden spoon · cutting board · knife
Fremgangsmåte
Trinn for trinn
- 1
Pat the lamb pieces dry with paper towels and season generously with salt and pepper.
Omtrent 5 min
- 2
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Omtrent 2 min
Kokkens tips: 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.
Omtrent 10 min
Kokkens tips: 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.
Omtrent 8 min
- 5
Sprinkle the flour over the onions and garlic, stirring constantly for 1-2 minutes to cook out the raw flour taste.
Omtrent 2 min
Kokkens tips: This helps thicken the stew.
- 6
Stir in the tomato paste and cook for 1 minute.
Omtrent 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.
Omtrent 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.
Omtrent 5 min
- 9
Reduce the heat to low, cover the pot, and simmer for 60 minutes.
Omtrent 1 t
Kokkens tips: 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.
Omtrent 50 min
Kokkens tips: 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.
Omtrent 5 min
- 12
Remove the bay leaf and thyme sprigs. Taste and adjust seasoning with additional salt and pepper if needed.
Omtrent 2 min
- 13
Ladle the Navarin d'Agneau into bowls and garnish with fresh chopped parsley before serving.
Kokkens tips: Serve with crusty bread to soak up the delicious sauce.
Per porsjon
Næringsinnhold
- Kalorier
- 907kcal
- Protein
- 47g
- Karbohydrater
- 36,8g
- Fett
- 62,5g
- Fiber
- 7,1g
- Sukker
- 10,2g
Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.
Hold den god
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.