French · Main · Medium
Navarin d'Agneau
A classic French lamb stew braised with spring vegetables until the meat falls apart. Rustic, comforting, and deeply savory.
The whole recipe in 60 seconds
Navarin d'Agneau, in 5 ideas
- Lamb shoulder has the best flavor for braising and stays moist over long cooking
- Browning in batches prevents steaming and builds a rich fond
- White wine keeps the stew lighter than red wine would
- Adding vegetables halfway keeps them from turning to mush
- The stew tastes even better the next day after the flavors meld
What you need
Ingredients
- 3 lbs lamb shoulder, cut into 2-inch chunks
- 3 tbsp flour
- 2 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 2 cups beef stock
- 1 cup dry white wine
- 2 bay leaves
- 1 tsp thyme
- 4 carrots, cut into chunks
- 1 lb baby potatoes, halved
How to make it
Directions
- Pat the lamb dry and toss with flour, salt, and pepper.
- Brown the lamb in olive oil in a Dutch oven over medium-high heat, working in batches.
- Add the onion and garlic and cook 3 minutes, then stir in the tomato paste.
- Pour in the wine, scraping up the browned bits, then add the stock, bay leaves, and thyme.
- Cover and braise in a 325 F oven for 1 hour.
- Add the carrots and potatoes, cover, and braise 45 more minutes until the lamb is tender.
- Skim the fat, adjust seasoning, and serve hot.
Money saver. Buy a whole lamb shoulder and cut it yourself; it is much cheaper per pound than pre-cut stew meat.