Pairs well with Navarin of Lamb
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Navarin of Lamb
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Navarin of Lamb is a classic French ragù featuring lamb, seasonal vegetables, and a rich, flavorful broth. It's a hearty and comforting dish perfect for showcasing spring vegetables.
04:45:00 total
Serves 6
medium
Meat Main Course
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Ingredients
- lamb shoulder or leg - 1.2 to 1.5 kilograms (cut into pieces)
- large onion - 1 (chopped)
- carrots - 4 (chopped)
- celery stalk - 1 (chopped)
- potatoes - 500 to 600 grams (cut into 5 cm pieces)
- peas - 120 to 150 grams (fresh if possible)
- garlic cloves - 3 (crushed)
- tomato concentrate - 1 tablespoon
- thyme - to taste
- bay leaf - to taste
- salt - to taste
- pepper - to taste
- broth - 50 cl
- tarragon or flat-leaf parsley - to taste (fresh, for serving)
- Paris mushrooms - to taste (optional)
Instructions
- Preheat and Melt Fat: Preheat your casserole or pot over medium heat. Melt a little lamb fat in it.
- Sear the Lamb: Sear pieces of lamb shoulder or leg for 2 to 3 minutes on both sides until they brown nicely. Then drain the fat.
- Sweat the Vegetables: Sweat the onions, carrots, and celery in the remaining fat, seasoning with salt, and cook for 4 to 5 minutes.
- Add Garlic and Tomato Concentrate: Add crushed garlic cloves and a tablespoon of tomato concentrate. Stir over low heat for 2 to 3 minutes.
- Deglaze and Add Broth: Deglaze with white wine or lemon juice. Moisten with 50 cl of broth, ensuring to scrape off the cooking sugars from the pot.
- Add Lamb and Herbs: Return the lamb pieces to the pot, add thyme and bay leaf, cover, and let simmer on low heat for 4 hours.
- Add Potatoes and Optional Vegetables: After 15 minutes, add potatoes (and mushrooms if using) cut into 5 cm pieces. Cover and let simmer for an additional half hour.
- Finish and Serve: If needed, adjust the cooking time until the lamb is tender. Garnish with tarragon or parsley before serving.
