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.
Izvirni recept avtorja Forkin
- Skupni čas
- 2 h 30 min
- Porcije
- 4
- Zahtevnost
- Srednje
- Na porcijo
- 907 kcal
Informacije o alergenih: lahko vsebuje gluten in sulfiti. Če imate alergijo, vedno preverite embalažo sestavin.
Priprava
Sestavine
Sestavine
- 1000 glamb shoulder, cut into 4-5 cm pieces
- 2 žlicaolive oil
- 1 kosyellow onion, chopped
- 2 strokgarlic, minced
- 2 žlicaall-purpose flour
- 1 žlicatomato paste
- 250 mldry white wine
- 500 mlchicken broth
- 1 kosbay leaf
- 3 gfresh thyme
- 1 žličkasalt
- 0,5 žličkablack pepper, freshly ground
- 3 koscarrot, peeled and cut into 2 cm pieces
- 300 gpotato, peeled and cut into 2-3 cm pieces
- 2 kosturnip, 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
Postopek
Korak za korakom
- 1
Pat the lamb pieces dry with paper towels and season generously with salt and pepper.
Približno 5 min
- 2
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Približno 2 min
Kuharjeva opomba: 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.
Približno 10 min
Kuharjeva opomba: 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.
Približno 8 min
- 5
Sprinkle the flour over the onions and garlic, stirring constantly for 1-2 minutes to cook out the raw flour taste.
Približno 2 min
Kuharjeva opomba: This helps thicken the stew.
- 6
Stir in the tomato paste and cook for 1 minute.
Približno 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.
Približno 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.
Približno 5 min
- 9
Reduce the heat to low, cover the pot, and simmer for 60 minutes.
Približno 1 h
Kuharjeva opomba: 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.
Približno 50 min
Kuharjeva opomba: 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.
Približno 5 min
- 12
Remove the bay leaf and thyme sprigs. Taste and adjust seasoning with additional salt and pepper if needed.
Približno 2 min
- 13
Ladle the Navarin d'Agneau into bowls and garnish with fresh chopped parsley before serving.
Kuharjeva opomba: Serve with crusty bread to soak up the delicious sauce.
Na porcijo
Hranilne vrednosti
- Kalorije
- 907kcal
- Beljakovine
- 47g
- Ogljikovi hidrati
- 36,8g
- Maščobe
- 62,5g
- Vlaknine
- 7,1g
- Sladkorji
- 10,2g
Ocena temelji na količinah sestavin v receptu. Vrednosti se lahko razlikujejo glede na znamke in zamenjave.
Pravilno shranjevanje
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.