Recipe

Navarin Printanier Recipe

	Dond / All my dishes 1 year, 2 months ago This is a classic French bistro dish. The lamb combines well with the wine and an array of vegetables. Prep:30m Cook:150m Servings:8	Dond
	rich stew complex flavors

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jonathonre

Ingredients

2 Tbsp vegetable oil

3½ lbs. boneless lamb shoulder, cut into 1-inch cubes

3 garlic cloves, finely chopped

2 medium onions, peeled and diced

3 Tbsp flour

1 cup dry white wine

2 cups beef stock

1 cup canned tomatoes with juice, seeded and crushed

1 Tbsp chopped fresh rosemary

2 tsp fresh thyme

1 bay leaf

4 oz. pearl onions

4 carrots, peeled and cut into 1½ inch pieces (or 16 baby carrots)

2 large turnips, peeled and cut into 1½ -inch pieces (or ½ lb. baby turnips)

¾ cup peas

½ lb. young string beans, trimmed

salt and freshly ground pepper

For garnish: chopped chervil

Directions

In a large casserole, heat vegetable oil over medium-high heat. Season lamb cubes with salt and pepper, add to casserole and brown well on all sides. Add garlic and diced onions and cook about 8 minutes or until onions are soft.

Add wine and cook for 3 minutes, scraping bottom of pan. Add stock, tomatoes, rosemary, thyme, and bay leaf. Bring to a boil then reduce heat to very low simmer; cook about 1½ hours, stirring occasionally.

Remove all of the meat from the casserole and place in large bowl. Reduce sauce over high heat, about 10 minutes or until thickened. Skim off fat and strain sauce through a fine sieve over meat, using a wooden spoon to get all of the liquid. Discard the remaining solids.

Return the meat and sauce to casserole. Heat some unsalted butter in a saucepan, add 3 Tbsp of flour, mix well, and stir into the meat and sauce. (The navarin can be made ahead up to this point. Cover and refrigerate for up to 2 days. Reheat then continue.)

Bring small saucepan of water to a boil and boil pearl onions. Drain and when cool enough to handle, peel them. Add onions and carrots to the boiling water and cover. Simmer for 5 minutes.

Add turnips and peas and simmer 5 more minutes. Add all of the vegetables to the navarin and simmer for about an hour, until the carrots and turnips are fork tender.

Blanche the green beans until bright green and drain.

To serve: Serve the stew plain or ladle over mashed potatoes or wide noodles and scatter the green beans on top. Sprinkle with chervil and serve immediately.

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