PocketCook

From @French Cooking Academy

Lamb Navarin with Spring Vegetables

1 hr 30 min · Serves 4 · 620 kcal

1 hr 30total
25 minhands on
26steps
4servings

Watch it

Ingredients

For the lamb stew

  • 1.2 kg lamb shoulder, cut into large cubes
  • Salt and freshly ground pepper
  • 2 tbsp cooking oil
  • 2 medium onions, chopped
  • 30 g flour (about 1/4 cup)
  • 30 g tomato paste (about 2 tbsp)
  • 500 ml veal or chicken stock (about 2 cups)
  • 500 ml water (about 2 cups)
  • 4 garlic cloves
  • 3 bay leaves
  • A few sprigs of fresh thyme
  • 300 g waxy potatoes, peeled

For the glazed turnips

  • 3 medium turnips, quartered
  • 10 g unsalted butter
  • 1 tsp sugar

For the glazed onions

  • 12–16 pearl onions, peeled
  • 10 g unsalted butter
  • 1 tsp sugar

For the glazed carrots

  • 3 medium carrots
  • 10 g unsalted butter
  • 1 tsp sugar

For the lamb stew

    For the green vegetables

    • 150 g green beans
    • 150 g frozen peas

    To serve

      Method

      For the lamb stew

      1. Preheat the oven to 400°F (200°C).

      2. Season the lamb cubes generously with salt and pepper on a chopping board.

      3. Heat the cooking oil in a large casserole dish over medium-high heat.

      4. Brown the lamb in batches without overcrowding the pan, about 4–5 minutes per side.

      5. Transfer the browned lamb to a tray and set aside.

      6. Lower the heat to medium and add the chopped onions to the pan, stirring to release the caramelised meat juices.

      7. Cook gently for a few minutes until the onions soften.

      8. Increase the heat and return the lamb pieces to the pan without their resting juices.

      9. Sprinkle the flour over the meat and onions, then mix thoroughly to coat.

      10. Stir in the tomato paste and mix well to spread it through the meat.

      11. Pour in the stock and water, stirring gently to combine.

      12. Add the garlic cloves, bay leaves, and thyme sprigs.

      13. Cover with a lid and transfer to the oven to cook for 30 minutes.

        Then 30 min of waiting

      For the glazed turnips

      1. Place the quartered turnips in a small saucepan and add just enough water to barely cover them.

      2. Add 10 g butter and 1 tsp sugar, then bring to a boil.

      3. Reduce the heat and simmer uncovered until all the liquid has evaporated, leaving a light white glaze.

        Then 15 min of waiting

      For the glazed onions

      1. Place the pearl onions in a small saucepan, cover with water, and add 10 g butter and 1 tsp sugar.

      2. Bring to a boil, then simmer uncovered until the water evaporates.

        Then 25 min of waiting

      3. Increase the heat slightly and roll the onions in the pan to give them a light caramelisation.

      For the glazed carrots

      1. Place the carrots in a saucepan, add water to barely cover, 10 g butter, and 1 tsp sugar.

      2. Bring to a boil and simmer uncovered until tender and coated in a glossy butter glaze.

        Then 15 min of waiting

      For the lamb stew

      1. Remove the casserole dish from the oven and nestle the peeled potatoes directly into the sauce.

      2. Cover with the lid and return to the oven for another 25–30 minutes, until the meat and potatoes are completely tender.

        Then 25 min of waiting

      For the green vegetables

      1. Cook the green beans in a saucepan of salted boiling water until tender, about 12 minutes, then drain.

        Then 12 min of waiting

      2. Cook the frozen peas in a separate pot of boiling water for 2–3 minutes, then drain.

        Then 3 min of waiting

      To serve

      1. Scatter the glazed carrots, turnips, caramelized onions, green beans, and peas over the hot lamb stew before serving.

      Get PocketCook

      Free. It puts this on your shopping list, keeps your place, and rings when something is ready.