Navarin d'Agneau (Lamb Stew with Spring Vegetables)

Mise-en-place

Ingrediënten

De bereidingswijze

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1. 1

   Pat the lamb shoulder dry with paper towels and season generously with salt and black pepper.

   Ongeveer 5 min

2. 2

   Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

   Ongeveer 2 min

3. 3

   Brown the lamb in batches on all sides until nicely caramelized, about 5-7 minutes per batch.

   Ongeveer 15 min

   Tip van de kok: Do not overcrowd the pot; this ensures a good sear and prevents steaming.

4. 4

   Remove the browned lamb from the pot and set aside.

5. 5

   Add the yellow onion to the pot and cook until softened and translucent, about 5 minutes.

   Ongeveer 5 min

6. 6

   Stir in the garlic and cook for another minute until fragrant.

   Ongeveer 1 min

7. 7

   Sprinkle the all-purpose flour over the vegetables and stir well to coat, cooking for 1-2 minutes to create a roux.

   Ongeveer 2 min

   Tip van de kok: This helps thicken the stew.

8. 8

   Stir in the tomato paste and cook for 2 minutes, stirring constantly.

   Ongeveer 2 min

   Tip van de kok: Cooking the tomato paste deepens its flavor.

9. 9

   Pour in the dry white wine, scraping up any browned bits from the bottom of the pot.

   Ongeveer 2 min

10. 10

    Return the lamb to the pot and add the beef broth, bay leaf, and fresh thyme.

    Ongeveer 1 min

11. 11

    Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 1 hour.

    Ongeveer 1 uur

    Tip van de kok: Ensure the heat is low enough to maintain a gentle simmer, not a rolling boil.

12. 12

    Add the carrots, potatoes, and turnips to the pot.

    Ongeveer 2 min

13. 13

    Continue to simmer, covered, for another 45 minutes, or until the lamb and vegetables are very tender.

    Ongeveer 45 min

    Tip van de kok: Check for tenderness by piercing the lamb and vegetables with a fork.

14. 14

    Stir in the green beans and fresh peas and cook for an additional 5-7 minutes, until they are tender-crisp.

    Ongeveer 7 min

    Tip van de kok: Adding these vegetables at the end keeps them vibrant and prevents them from becoming mushy.

15. 15

    Remove the bay leaf and thyme sprigs before serving.

    Ongeveer 1 min

16. 16

    Taste and adjust seasoning with additional salt and black pepper if needed.

    Ongeveer 1 min

17. 17

    Ladle the Navarin d'Agneau into bowls and garnish with fresh parsley.

    Ongeveer 1 min