Lamb Navarin

Why I’ll Love This Recipe

I appreciate how this recipe transforms simple ingredients into a rich and flavorful stew. The slow cooking allows the lamb to become fork-tender while the vegetables absorb the savory broth. I also like that it tastes even better the next day, making it an excellent option for meal prep or entertaining guests.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Lamb shoulder or leg, cut into chunks
• Olive oil
• Butter
• Yellow onion, chopped
• Garlic cloves, minced
• All-purpose flour
• Tomato paste
• Dry white wine (optional)
• Beef or lamb stock
• Carrots, peeled and sliced
• Baby potatoes
• Turnips, peeled and cubed
• Green peas
• Fresh thyme
• Bay leaf
• Fresh parsley, chopped
• Salt
• Freshly ground black pepper

Directions

1. I season the lamb pieces with salt and black pepper.
2. I heat the olive oil and butter in a large Dutch oven over medium-high heat.
3. I brown the lamb in batches until all sides are nicely caramelized, then set it aside.
4. I cook the chopped onion until softened before adding the minced garlic.
5. I stir in the flour and cook for about a minute to create a light roux.
6. I mix in the tomato paste and cook briefly to deepen its flavor.
7. I pour in the white wine if I am using it, scraping up any browned bits from the bottom of the pot.
8. I return the lamb to the pot and add the stock, thyme, and bay leaf.
9. I bring everything to a gentle simmer, cover, and cook for about 1½ hours.
10. I add the carrots, potatoes, and turnips, then continue simmering until the vegetables are tender and the lamb is fork-tender.
11. I stir in the peas during the final few minutes of cooking.
12. I remove the bay leaf, garnish with fresh parsley, and serve the stew hot.

Servings and Timing

• Servings: 6 servings
• Prep Time: 25 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 25 minutes

Variations

• I sometimes add pearl onions for a sweeter, more traditional flavor.
• I enjoy including mushrooms for additional depth and earthiness.
• I occasionally replace the white wine with extra stock for an alcohol-free version.
• I like adding parsnips or celery root along with the other vegetables.
• I sometimes finish the stew with fresh tarragon for an aromatic twist.

Storage/Reheating

I store leftover Lamb Navarin in an airtight container in the refrigerator for up to 4 days. For longer storage, I freeze portions in freezer-safe containers for up to 3 months. I thaw frozen stew overnight in the refrigerator before reheating. I reheat it gently in a saucepan over medium-low heat, stirring occasionally until thoroughly heated, or I warm individual portions in the microwave.

FAQs

What cut of lamb is best for Lamb Navarin?

I prefer using lamb shoulder because it becomes exceptionally tender during slow cooking. Lamb leg also works well when cut into evenly sized pieces.

Can I make Lamb Navarin ahead of time?

Yes. I often prepare it a day in advance because the flavors become even richer after resting overnight in the refrigerator.

Can I freeze Lamb Navarin?

Yes. I allow the stew to cool completely before freezing it in airtight containers for up to 3 months.

What should I serve with Lamb Navarin?

I enjoy serving it with crusty French bread, creamy mashed potatoes, buttered noodles, rice, or steamed green beans.

Why is my lamb tough?

I find that tough lamb usually needs more cooking time. I continue simmering the stew gently until the meat becomes tender enough to pull apart easily with a fork.

Conclusion

I find Lamb Navarin to be one of the most satisfying classic French stews I can make. The tender lamb, hearty vegetables, and rich, flavorful broth come together to create a comforting meal that is perfect for family dinners or special occasions. Whenever I prepare this dish, I appreciate how simple ingredients develop into an elegant and deeply flavorful stew through slow, careful cooking.

Lamb Navarin

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Lamb Navarin is a classic French stew featuring tender lamb, hearty vegetables, and a rich tomato-infused broth. Slow simmering creates deep, comforting flavors that make this rustic dish perfect for family dinners or special occasions.

• Author: Laura
• Prep Time: 25 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 25 minutes
• Yield: 6 servings
• Category: Main Course
• Method: Simmer
• Cuisine: French
• Diet: Halal

Ingredients

• Lamb shoulder or leg, cut into chunks
• Olive oil
• Butter
• Yellow onion, chopped
• Garlic cloves, minced
• All-purpose flour
• Tomato paste
• Dry white wine (optional)
• Beef or lamb stock
• Carrots, peeled and sliced
• Baby potatoes
• Turnips, peeled and cubed
• Green peas
• Fresh thyme
• Bay leaf
• Fresh parsley, chopped
• Salt
• Freshly ground black pepper

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Instructions

1. Season the lamb pieces with salt and freshly ground black pepper.
2. Heat the olive oil and butter in a large Dutch oven over medium-high heat.
3. Brown the lamb in batches until well caramelized, then set aside.
4. Cook the chopped onion until softened, then stir in the minced garlic.
5. Add the flour and cook for about 1 minute to form a light roux.
6. Stir in the tomato paste and cook briefly to deepen its flavor.
7. Pour in the white wine if using, scraping up the browned bits from the bottom of the pot.
8. Return the lamb to the pot and add the stock, fresh thyme, and bay leaf.
9. Bring to a gentle simmer, cover, and cook for about 1½ hours.
10. Add the carrots, baby potatoes, and turnips, then continue simmering until the vegetables are tender and the lamb is fork-tender.
11. Stir in the green peas during the final few minutes of cooking.
12. Remove the bay leaf, garnish with fresh parsley, and serve hot.

Notes

• Add pearl onions for a sweeter, more traditional flavor.
• Include mushrooms for extra depth and earthiness.
• Replace the white wine with additional stock for an alcohol-free version.
• Add parsnips or celery root for more hearty vegetables.
• Finish with fresh tarragon for an aromatic twist.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freeze for up to 3 months and thaw overnight before reheating.
• Reheat gently on the stovetop or in the microwave until thoroughly heated.

Nutrition

• Serving Size: 1 serving
• Calories: 510 kcal
• Sugar: 7 g
• Sodium: 680 mg
• Fat: 29 g
• Saturated Fat: 10 g
• Unsaturated Fat: 17 g
• Trans Fat: 0 g
• Carbohydrates: 22 g
• Fiber: 5 g
• Protein: 38 g
• Cholesterol: 105 mg