lamb stew with spring vegetables (Navarin Printanier)

By schaefferl

Easy and delicious lamb stew recipe

Ingredients

• The Navarin
• 6 tbls canola oil
• 3 lbs lamb sholder,cut into 1 in cubes
• 6 tbls flour
• 1 c carrots, med diced
• 1 c onions, med diced
• 2 tbls minced garlic
• 2 c white wine
• 1 bouquet garni (3 sprigs thyme, 3 sprigs parsley, 2 bay leaves)
• 6 c chicken stock
• 1 can crushed tomatoes
• sea salt and ground pepper to taste
• The spring vegitables
• 1 lb baby turnips, peeled and trimmed
• 1 lb baby carrots, peeled and trimmed
• 1 c English peas, shelled
• 1 c baby string beans, cut into 1 in pieces

Preparation

Step 1

1. Heat the canola oil in a braising pan

2.Spread the lamb on a baking sheet and generously season with salt and pepper. Sprinkle the flour over the lamb and working in batches so as to not crowd the pot, sear the lamb until nicely browned on all sides.

3. Remove the lamb from pan and add the carrot, onion and garlic:cook until lightly caramelized (5-7mins)

4. While the vegetables are cooking, make a bouquet garni by placing the thyme, parsley and bay leaf in the center of a piece of cheesecloth: gather the corners and tie closed with kitchen twine. Add the sachet to the pan.

5. Deglaze the pan with the white wine and reduce by half. Add the browned lamb, chicken stock and crushed tomatoes. Bring the stew to a boil, reduce the heat to low and simmer for about 1 1/2 hours, adding water if necessary until the lamb becomes tender. The stew can be made up to 2 days ahead and kept refrigerated.

6. Just before serving the stew, prepare the vegetables. Bring a large pot of salted water to a boil. Blanch each of the turnips, carrots, peas and string beans sperately in the boiling water until tender. Set aside.

gently reheat the lamb stew, garnish the stew with the spring vegetables,serve immediately