How to make it

  • 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.

Reviews & Comments 3

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  • krumkake 10 years ago
    What great flavor combinations - I have to try this one, too!
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  • frankieanne 10 years ago
    Really looks delicious. I love lamb. Thanks!
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  • kristopher 10 years ago
    Fantastic. Simply fantastic. Bookmarked!
    Was this review helpful? Yes Flag

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