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Navarin d'Agneau
Spring lamb stew with baby vegetables added in waves so each lands perfectly cooked — the season's greenest braise
- Prep
- 35 min
- Cook
- 120 min
- Serves
- 6
Ingredients
- Lamb shoulder, 5 cm cubes — 1.4 kg
- Olive oil — 40 ml
- Plain flour — 25 g
- Tomato paste — 30 g
- Garlic — 12 g
- Dry white wine — 200 ml
- Brown lamb or chicken stock — 900 ml
- Tomatoes, chopped — 200 g
- Thyme — 4 sprigs; bay 1; rosemary 1 sprig
- Baby carrots — 300 g
- Baby turnips, halved — 250 g
- Small new potatoes — 400 g
- Peas — 150 g
- Green beans, cut — 150 g
- Fine salt — 13 g; black pepper 2 g; sugar 4 g
Method
- Season lamb; brown hard in oil in batches; return all to the pot.
- Sprinkle with flour and sugar; roast in the pot at 200 °C, 5 min (singeing — toasts the flour).
- Add tomato paste and garlic, 2 min on the hob; add wine, scraping; add stock, tomatoes and herbs.
- Braise, lid ajar, at 160 °C for 60 min.
- Add carrots, turnips and potatoes; braise 30 min more.
- Blanch beans and peas 2 min in salted water; ice.
- When lamb is spoon-tender, skim fat, season the sauce, fold in the green vegetables and warm 3 min.