Description
Lamb Navarin is a classic French stew, celebrated for its tender chunks of lamb simmered with a vibrant medley of root vegetables such as carrots, turnips, and potatoes in a rich, flavorful sauce. This rustic yet elegant dish is infused with fresh herbs like thyme and parsley, creating a comforting meal perfect for any season. Whether served with crusty bread or a side of buttered rice, Lamb Navarin is a true testament to the artistry of French cuisine.
Ingredients
Scale
- For the Lamb:
- 2 pounds (1 kg) lamb shoulder, neck, or shank, cut into 2-inch pieces
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- Vegetables:
- 3 carrots, peeled and cut into chunks
- 3 turnips, peeled and quartered
- 4 medium potatoes, peeled and quartered
- 1 onion, finely chopped
- 2 cloves garlic, minced
- For the Sauce:
- 1 cup dry red wine (e.g., Burgundy or Côtes du Rhône)
- 2 cups lamb or chicken stock
- 2 tablespoons tomato paste
- 2 bay leaves
- 4 sprigs fresh thyme
- 1 tablespoon flour (optional, for thickening)
- Garnish:
- 2 tablespoons fresh parsley, chopped
Instructions
- Prepare the Lamb:
- Season the lamb pieces with salt and pepper. Heat olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Sear the lamb in batches until browned on all sides. Remove and set aside.
- Cook the Aromatics:
- In the same pot, sauté the onion until soft and translucent. Add the garlic and cook for 1 minute until fragrant.
- Deglaze and Build the Base:
- Deglaze the pot with red wine, scraping up any browned bits from the bottom. Stir in the tomato paste, allowing it to cook for 1-2 minutes for added richness.
- Simmer the Stew:
- Return the lamb to the pot and pour in the stock. Add the bay leaves and thyme. Bring to a gentle boil, then reduce the heat to low. Cover and let simmer for 1.5 to 2 hours, stirring occasionally.
- Add the Vegetables:
- Add the carrots, turnips, and potatoes to the pot during the last 40 minutes of cooking. Ensure they are submerged in the liquid and cook until tender.
- Thicken and Season:
- If desired, mix the flour with a little water to create a slurry, then stir it into the stew to thicken. Taste and adjust seasoning with salt and pepper.
- Finish with Fresh Herbs:
- Stir in the chopped parsley just before serving for a fresh, aromatic touch.
- Serve and Enjoy:
- Ladle the Lamb Navarin into bowls and serve hot with crusty bread or a side of rice. Garnish with additional parsley if desired.
Notes
- Make-Ahead Tip: Lamb Navarin tastes even better the next day as the flavors deepen. Prepare it a day in advance and reheat gently for a richer taste.
- Wine Substitution: If you prefer not to use wine, replace it with grape juice and a splash of apple cider vinegar for a similar depth of flavor.
- Vegetable Variations: You can substitute or add seasonal vegetables like parsnips, green beans, or squash based on availability.
- Cooking Method: This dish can also be made in a slow cooker. After searing the lamb and deglazing the pan, transfer everything to the slow cooker and cook on low for 6-8 hours.
- Freezing Tip: Lamb Navarin freezes well. Store in airtight containers for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Serving Suggestion: Pair the stew with a glass of red wine, such as Cabernet Sauvignon or a medium-bodied Pinot Noir, for the ultimate French culinary experience.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Stewing
- Cuisine: French
Keywords: Lamb Navarin, French lamb stew, traditional French cuisine, slow-cooked lamb, Navarin Printanier, hearty stew recipe