Navarin d'Agneau

Підготовка

Інгредієнти

Спосіб приготування

Крок за кроком

1. 1

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

   Близько 5 хв

2. 2

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

   Близько 2 хв

   Примітка кухаря: Ensure the pot is large enough to hold all ingredients comfortably.

3. 3

   Brown the lamb in batches, ensuring not to overcrowd the pot. Cook until nicely seared on all sides, then remove and set aside.

   Близько 10 хв

   Примітка кухаря: Browning creates depth of flavor for the stew.

4. 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.

   Близько 8 хв

5. 5

   Sprinkle the flour over the onions and garlic, stirring constantly for 1-2 minutes to cook out the raw flour taste.

   Близько 2 хв

   Примітка кухаря: This helps thicken the stew.

6. 6

   Stir in the tomato paste and cook for 1 minute.

   Близько 1 хв

7. 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.

   Близько 3 хв

8. 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.

   Близько 5 хв

9. 9

   Reduce the heat to low, cover the pot, and simmer for 60 minutes.

   Близько 1 год

   Примітка кухаря: The lamb should be fork-tender after this cooking time.

10. 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.

    Близько 50 хв

    Примітка кухаря: The vegetables should be cooked through but not mushy.

11. 11

    Stir in the green peas and cook for 5 minutes until heated through and bright green.

    Близько 5 хв

12. 12

    Remove the bay leaf and thyme sprigs. Taste and adjust seasoning with additional salt and pepper if needed.

    Близько 2 хв

13. 13

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

    Примітка кухаря: Serve with crusty bread to soak up the delicious sauce.