Navarin Printanier

lamb

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and pork is often less expensive than lamb.

white wine

🥗Healthier: chicken broth

💰Cheaper: water + vinegar

Water with vinegar can mimic acidity without the cost of wine.

Start with 2.5 pounds of shoulder lamb and some bony cuts of lamb like neck bones, cut into 2-inch chunks.

Toss the lamb with a little olive oil, salt, and pepper, then place it in a 450°F oven to brown while preparing the vegetables.

Cover fresh pearl onions with boiling water for a few minutes to loosen the skin, then peel them.

Cut 2 pounds of turnips into 2-inch chunks, peeling them before cutting.

Prepare baby carrots (which are actually full-sized carrots cut down) and set aside.

Peel red potatoes (about 50%) and cut them into quarters or smaller pieces if they are large.

In a large skillet, heat 2 tablespoons of butter and add the vegetables to caramelize them, optionally adding 1 tablespoon of turbinado sugar for flavor.

Once the vegetables are nicely caramelized, add 1-2 cloves of thinly sliced garlic and cook until fragrant.

Prepare an herb bouquet with 1/2 teaspoon dried thyme, 2 bay leaves, and a big sprig of parsley tied in cheesecloth.

After about an hour and a half in the oven, remove the lamb, which may be dried out but will rehydrate in the stew.

In a large enameled cast iron pan, combine the browned lamb, caramelized vegetables, the herb bouquet, 1 can of crushed tomatoes, and 1 cup of dry white wine.

Add enough liquid (water or stock) to cover the meat and vegetables, deglazing the roasting pan with the juices.

Cooking Techniques

Equipment Needed