Rules for the Perfect French Lamb Stew - Le Navarin d'Agneau.

lamb

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and more affordable than lamb.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Non-alcoholic wine maintains flavor without alcohol.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is less expensive for cooking.

Go to the market to find prime quality lamb, using different stewing parts like breast, shoulder, and neck.

Prepare a slowly cooked stock a day ahead for the best fat to fry the lamb.

Season the lamb pieces with salt and pepper, then sprinkle with flour before browning.

Heat the fat in a thick, heavy pot and brown the lamb pieces on all sides.

Strain off any surplus fat, leaving about a tablespoon in the pot.

Add an equal amount of flour to the fat and stir for a minute until lightly toasted.

Pour in water or stock to not quite cover the meat, then add roughly chopped tomatoes and a lightly crushed clove of garlic.

Add a bouquet of thyme and bay leaves, cover, and cook gently for an hour.

Prepare the vegetables: peel onions, cut turnips into wedges, cut carrots into appropriate sizes, and peel small potatoes.

Sauté the onions in some fat until golden, then remove them from the pot.

Replace the onions with the turnips, season with a teaspoon of sugar, and sauté until lightly caramelized.

Clean the chunks of meat, removing any debris, and strain the broth, skimming off any fat.

Return the meat and strained sauce to the heat for the second hour of cooking.

Press the vegetables down into the sauce as much as possible, timing the cooking for the final hour.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens