Navarin d'Agneau
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The Tale of Navarin d'Agneau
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Navarin d'Agneau is a French lamb stew traditionally built around spring vegetables, especially young turnips, and some food historians trace its name to the French word for turnip, 'navet.' It became a fixture of classic French bourgeois cuisine, prized for showcasing the season's first tender vegetables alongside braised lamb.
Ingredients
Scale:· 6 servings
- 2.5 lbs lamb shoulder, cubed
- 2 tbsp tomato paste
- 3 cups lamb or beef stock
- 2 cloves garlic, minced
- 4 small turnips, quartered
- 4 carrots, chunked
- 12 pearl onions
- 4 small potatoes, halved
- 1 cup peas
- 1 bouquet garni
- 1 tsp sugar
Instructions
- 1Brown lamb cubes in batches in a Dutch oven, then remove.
- 2Sauté pearl onions until golden, then stir in garlic and tomato paste.
- 3Return lamb to the pot, add stock and bouquet garni, cover, and braise 45 minutes.
- 4Add turnips, carrots, and potatoes, and continue braising 30-40 minutes until tender.
- 5Sprinkle sugar over the vegetables partway through to lightly glaze them.
- 6Stir in peas during the last 5 minutes and discard the bouquet garni before serving.
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