How to Cook Spring Lamb Stew - Navarin D'Agneau - Episode 73

lamb shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken is lower in fat, while pork is often more affordable.

white wine

🥗Healthier: chicken broth

💰Cheaper: apple cider vinegar

Chicken broth adds flavor without alcohol, while vinegar is a cost-effective substitute.

Brown the lamb shoulder in olive oil, seasoning with salt and black pepper until slightly brown.

Add 1 tablespoon of sugar and 3 tablespoons of flour to thicken the stew.

Pour in 4 cups of chicken stock and bring to a boil before transferring to the oven.

Add 3-4 tablespoons of tomato paste, 5 cloves of whole garlic, a bunch of fresh thyme, and a bay leaf to the pot before covering and placing it in the oven at 350°F for 2 hours.

While the lamb is braising, parboil the turnips, pearl onions, carrots, and potatoes in hot water for 5-10 minutes each until mostly cooked but still slightly crisp.

Peel the skins off the pearl onions after boiling and add them to the spring vegetable mix.

After 2 hours, combine the braised lamb with the pre-cooked vegetables and add 1.5 cups of creme fraiche, stirring together.

Serve in a shallow bowl, finishing with salt, pepper, and fresh thyme.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary