Recipe: Navarin d'Agneau

Navarin d'Agneau

Serves 4

Ingredients

Method

2 lb. Boneless Lamb Shoulder, Cut Into 1 1/2-inch Cubes

2 tbsp. Vegetable Oil

1 Large Onion, Chopped

2 Garlic Cloves (Minced)

2 tbsp. All-Purpose Flour

1 cup Dry White Wine

2 cups Chicken Or Lamb Stock

1 Bouquet Garni (2 Sprigs Fresh Parsley, 2 Sprigs Fresh Thyme, And 1 Bay Leaf, Tied Together With Kitchen Twine)

4 Medium Carrots, Peeled And Cut Into 1-inch Pieces

4 Medium Turnips, Peeled And Cut Into 1-inch Pieces

1 cup Frozen Peas, Thawed

Chopped Fresh Parsley, For Garnish

Salt and Pepper (to Taste)

Heat the vegetable oil in a large, heavy-bottomed pot over medium-high heat. Add the lamb cubes and cook, turning occasionally, until well browned on all sides. Remove the lamb from the pot and set aside.

In the same pot, add the onion and cook for about 5 minutes, or until softened. Add the garlic and cook for an additional minute.

Sprinkle the flour over the onions and garlic, and cook, stirring constantly, for 2 minutes. Gradually add the wine and stock, stirring to scrape up any browned bits from the bottom of the pot.

Return the lamb to the pot, along with the bouquet garni. Bring to a boil, then reduce the heat to low, cover, and simmer for 1 hour.

Add the carrots and turnips to the pot and continue to simmer for an additional 30 minutes, or until the vegetables are tender.

Stir in the peas and cook for another 5 minutes. Remove the bouquet garni and check the seasoning, adjusting with salt and pepper as needed.

Serve the Navarin d'Agneau in bowls, garnished with chopped fresh parsley.