Navarin of Lamb (French lamb stew) | Classic French Recipes

lamb shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are lower in fat, while pork shoulder is generally less expensive.

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: grape juice

Grape juice provides similar sweetness without alcohol.

Preheat oven to 220°C (400°F).

Cut vegetables into small cubes (mirepoix).

Heat 5 cl of peanut oil in a 24 cm cast iron pan over medium-high heat.

Brown lamb pieces on all sides in batches, about a few minutes per side.

Remove browned lamb and set aside.

Add carrots and onions to the pan, sweating them in the meat juices with a bit of butter for 2-3 minutes.

Return the browned lamb to the pan.

Sprinkle 30 g of flour over the meat and mix well.

Place the pan in the oven for 5 minutes at 220°C (400°F).

Remove the pan from the oven and mix in the tomato paste with the meat and vegetables.

Add enough water to just cover the meat and bring to a boil on high heat.

Add the blanched potatoes and garlic, season with salt and black pepper, and stir.

Cover the pan and place it in the oven at 200°C (400°F) for approximately 35 minutes.

Remove the pan from the oven and filter the sauce into a fresh pan, discarding the onions and carrots.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens