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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.

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

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

Find it online: https://thefamilycooking.com/lamb-navarin/