Lamb Navarin

By kallen2302

Braised young lamb is the basis for this classic French ragout with spring vegetables, known as a la printaniere. Julia Child, in The French Chef
Cookbook (Knopf, 1968), devoted her sixty-fourth TV show to navarin. For stew meat, she recommended a combination of the breast, for fat and texture; shoulder, for lean, solid pieces; ribs, for texture and flavor; and neck, for texture and sauce consistency. She also called for sprinkling the stew meat with sugar as it cooks; you may do so, if you like. The baby vegetables are worth searching out, and do shell your own peas if you can, as fresh peas are a treat; try a farmers' market or specialty produce stand. You can also add whole baby new potatoes and white boiling onions, if you like, to make it the traditional way. You could also certainly make this with just onions and turnips. Serve with hot French bread and butter, or with a side of mashed potatoes. Julia said not to forget to enjoy it with a glass of Bordeaux or Beaujolais.
COOKER: Large round or oval
SETTINGS AND COOK TIMES: HIGH for 1 hour, then LOW for 6 to 7 hours;
vegetables are parcooked and added during last 30 to 60 minutes

Ingredients

• 1 to 2 tablespoons olive oil, as needed
• 3 pounds lamb shoulder, trimmed of fat and cut into 3-inch chunks
• 1 large white or yellow onion, chopped
• 3 tablespoons chopped fresh tarragon
• 2 cups chicken. Iamb. or beef broth
• 3/4 cup dry white wine
• 2 tablespoons all-purpose flour kneaded into 2 tablespoons unsalted butter, for thickening
• 14 to 16 14 to 16 baby carrots (about 10 ounces)
• 10 to 12 baby turnips (about 1/2 pound). peeled and left whole or halved
• 1 pound asparagus, ends trimmed and cut diagonally into 2-inch lengths
• 1 cup fresh (about 3/4 pound unshelled) peas or thawed frozen petite peas
• Salt and freshly ground black pepper to taste

Preparation

Step 1

1. In a large nonstick skillet over medium-high heat, heat the oil and brown the lamb on all sides. Transfer to the slow cooker. Add the onion to the skillet and cook for about 5 minutes, stirring, to soften; add to the crock. Add 1 1/2 teaspoons of the tarragon, the broth, and wine. Cover and cook on HIGH for 1 hour.
2. Reduce the heat to LOW and cook until the lamb is very tender, 5 1/2 to 6 hours. 3. Add the kneaded butter (beurre manie; in pieces to the cooker and stir until thickened.
4. Bring a small pot of water to a boil and parcook the carrots and turnips separately for 5 minutes each. Drain and add to the crock with the remaining 1/2 teaspoons tarragon, the asparagus, and peas. Cover and cook on LOW until the vegetables are cooked, 30 minutes to 1 hour longer. Season with salt and pepper and serve hot.