Navarin d'Agneau Printanier (Spring Lamb Stew)

Navarin d'Agneau Printanier (Spring Lamb Stew) ingredients

• 2 lbs lamb shoulder
• 2 tbsp olive oil
• 2 tbsp all-purpose flour
• 1/2 cup dry white wine
• 3 cups lamb or beef stock
• 1 tbsp tomato paste
• 3 cloves garlic cloves
• 4 sprigs fresh thyme sprigs
• 1 bay leaf
• 3 medium carrots
• 1 lb new potatoes
• 2 medium turnips
• 1 cup frozen peas
• 1/2 lb fresh green beans
• to taste salt
• to taste black pepper
• 2 tbsp fresh parsley

How to make Navarin d'Agneau Printanier (Spring Lamb Stew)

1. Trim any excess fat from the 2 lbs lamb shoulder and cut it into 1 1/2-inch cubes. Pat the lamb dry thoroughly with paper towels to ensure good browning.
2. Heat 2 tbsp olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Add the lamb in batches, making sure not to overcrowd the pot, and sear for 3-4 minutes per side until deeply browned on all surfaces. Remove the browned lamb and set aside.
3. Reduce the heat to medium. Add the remaining lamb if necessary and brown, then return all lamb to the pot. Sprinkle 2 tbsp all-purpose flour over the lamb and stir for 1 minute to coat, allowing the flour to cook out a bit.
4. Pour in 1/2 cup dry white wine and scrape the bottom of the pot with a wooden spoon, loosening any browned bits (fond). Allow the wine to reduce by half, about 2-3 minutes.
5. Stir in 3 cups lamb or beef stock, 1 tbsp tomato paste, 3 minced garlic cloves, 4 sprigs fresh thyme, and 1 bay leaf. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and braise for 1 hour.
6. While the lamb braises, prepare the vegetables: peel and cut 3 medium carrots into 1-inch pieces, scrub and halve or quarter 1 lb new potatoes depending on size, and peel and cut 2 medium turnips into 1-inch wedges.
7. After 1 hour of braising, add the prepared carrots, new potatoes, and turnips to the pot. Stir gently to submerge the vegetables in the liquid.
8. Increase the heat slightly to bring the stew back to a gentle simmer, then cover and continue to cook for another 30-45 minutes, or until the lamb and root vegetables are fork-tender.
9. Meanwhile, trim and halve or cut into 1-inch pieces 1/2 lb fresh green beans. If using frozen peas, ensure they are still frozen.
10. Remove the thyme sprigs and bay leaf from the stew. Stir in 1 cup frozen peas and the prepared green beans. Cook uncovered for 5-7 minutes, or until the peas are tender and the green beans are crisp-tender and bright green.
11. Taste the stew and season generously with salt and black pepper as needed. Let the stew rest off the heat for 5-10 minutes before serving to allow the flavors to meld.
12. Ladle the Navarin d'Agneau into warm bowls, garnish with 2 tbsp freshly chopped parsley, and serve immediately with crusty bread for soaking up the rich sauce.

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