Navarin d'Agneau (Lamb Stew with Spring Vegetables)

🛒 Ingredients

• Lamb shoulder, boneless, diced 700 g · 1400 kcal
• Carrots, peeled and cut 250 g · 100 kcal
• Turnips, peeled and cut 250 g · 70 kcal
• New potatoes, small 300 g · 231 kcal
• Pearl onions (or small white onions) 150 g · 60 kcal
• Green peas, frozen 150 g · 120 kcal
• Garlic cloves, minced 15 g · 22 kcal
• Tomato paste 40 g · 32 kcal
• All-purpose flour 20 g · 72 kcal
• Dry white wine 150 g · 120 kcal
• Lamb stock (or chicken/beef stock) 400 g · 40 kcal
• Olive oil 23 g · 207 kcal
• Fresh thyme sprigs 5 g · 0 kcal
• Bay leaves 1 g · 0 kcal
• Fresh parsley, chopped, for garnish 5 g · 0 kcal

👨‍🍳 Instructions

1. Preheat oven to 160°C (325°F). Pat lamb dry and season generously with salt and pepper. Heat olive oil in a large oven-safe Dutch oven or heavy-bottomed pot over medium-high heat.
2. Sear the lamb in batches until well browned on all sides, then remove and set aside. Add pearl onions to the pot and cook until softened and slightly caramelized, about 5-7 minutes. Stir in minced garlic and tomato paste, cooking for 1 minute until fragrant.
3. Sprinkle flour over the onions and tomato mixture, stirring for 1 minute to coat. Deglaze the pot with white wine, scraping up any browned bits from the bottom. Pour in lamb stock, return the lamb to the pot, and add thyme sprigs and bay leaves.
4. Bring to a simmer, then cover and transfer to the preheated oven. Cook for 1 hour, then remove from oven and stir in carrots and turnips. Return to oven and cook for another 30 minutes.
5. Finally, add the new potatoes and cook for another 20 minutes until all vegetables are tender. Stir in green peas during the last 5 minutes of cooking.
6. Remove thyme sprigs and bay leaves before serving. Taste and adjust seasoning as needed. Garnish with fresh chopped parsley.