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.
Originálny recept od Forkin
- Celkový čas
- 2 h 30 min
- Porcie
- 4
- Náročnosť
- Stredná
- Na porciu
- 907 kcal
Informácie o alergénoch: môže obsahovať lepok a siričitany. Ak máte alergiu, vždy skontrolujte obaly surovín.
Príprava
Suroviny
Suroviny
- 1 000 glamb shoulder, cut into 4-5 cm pieces
- 2 lyžicaolive oil
- 1 ksyellow onion, chopped
- 2 strúčikgarlic, minced
- 2 lyžicaall-purpose flour
- 1 lyžicatomato paste
- 250 mldry white wine
- 500 mlchicken broth
- 1 ksbay leaf
- 3 gfresh thyme
- 1 lyžičkasalt
- 0,5 lyžičkablack pepper, freshly ground
- 3 kscarrot, peeled and cut into 2 cm pieces
- 300 gpotato, peeled and cut into 2-3 cm pieces
- 2 ksturnip, peeled and cut into 2 cm pieces
- 150 ggreen pea, fresh or frozen
garnish
- 2 lyžicafresh parsley, chopped
Vybavenie
dutch oven · wooden spoon · cutting board · knife
Postup
Krok za krokom
- 1
Pat the lamb pieces dry with paper towels and season generously with salt and pepper.
Približne 5 min
- 2
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Približne 2 min
Poznámka kuchára: 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.
Približne 10 min
Poznámka kuchára: 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.
Približne 8 min
- 5
Sprinkle the flour over the onions and garlic, stirring constantly for 1-2 minutes to cook out the raw flour taste.
Približne 2 min
Poznámka kuchára: This helps thicken the stew.
- 6
Stir in the tomato paste and cook for 1 minute.
Približne 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.
Približne 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.
Približne 5 min
- 9
Reduce the heat to low, cover the pot, and simmer for 60 minutes.
Približne 1 h
Poznámka kuchára: 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.
Približne 50 min
Poznámka kuchára: 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.
Približne 5 min
- 12
Remove the bay leaf and thyme sprigs. Taste and adjust seasoning with additional salt and pepper if needed.
Približne 2 min
- 13
Ladle the Navarin d'Agneau into bowls and garnish with fresh chopped parsley before serving.
Poznámka kuchára: Serve with crusty bread to soak up the delicious sauce.
Na porciu
Výživové údaje
- Kalórie
- 907kcal
- Bielkoviny
- 47g
- Sacharidy
- 36,8g
- Tuky
- 62,5g
- Vláknina
- 7,1g
- Cukry
- 10,2g
Odhad podľa množstva surovín v recepte. Hodnoty sa môžu líšiť podľa značiek a zámen.
Správne uchovanie
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.