Description
Lamb Navarin is a classic French stew featuring tender lamb shoulder simmered with fresh vegetables like carrots, turnips, and new potatoes, enriched with white wine and aromatic herbs. The dish is beautifully finished with sweet caramelized pearl onions and fresh parsley, offering a hearty and comforting meal ideal for family dinners.
Ingredients
Meat & Seasoning
- 2.2 lbs (1 kg) lamb shoulder, skin and fat trimmed, cut into 2-inch cubes
- 1 tsp salt
- ½ tsp ground black pepper
- 1 tbsp (15 ml) extra virgin olive oil
Vegetables & Flavorings
- 3 carrots (300 g), peeled and cut into large sticks
- 1 large onion, peeled and sliced into half rounds
- 3 garlic cloves, peeled and minced
- 1 tbsp (14 g) tomato paste
- 4 tbsp (30 g) all-purpose flour
- 1 bay leaf
- 3-4 thyme sprigs
- ⅔ cups (150 ml) white wine
- 4 cups (950 ml) chicken or vegetable stock, low sodium
- About 12 new potatoes (400 g)
- 2 medium turnips (200 g), cut into large chunks
- Peas, fresh or frozen (200 g)
- 10 pearl onions, peeled and cut in half
For Caramelizing Onions
- 2 tbsp (28 g) butter
- 2 tbsp (25 g) sugar
- 3 tbsp water (for caramelizing onions)
For Garnish
- A handful of fresh parsley, stemmed and leaves
Instructions
- Preparing Lamb: Half an hour before cooking, remove the lamb from the fridge. Season the lamb cubes with salt and pepper and let them rest at room temperature to slightly warm up.
- Browning Lamb: Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. When the oil is hot and sizzling, add the lamb cubes. Brown them thoroughly for about 3 minutes per side, ensuring a nice brown crust develops. Do not rush this step as it enhances flavor.
- Sautéing Vegetables and Building the Stew: Add carrots, onion, and garlic to the pot with the lamb. Stir and sauté for 2 minutes. Stir in tomato paste to coat the vegetables and meat. Sprinkle and stir in the flour until fully incorporated and no dry flour remains. Add bay leaf, thyme sprigs, white wine, and the low-sodium stock. Stir everything together, cover with a lid, and bring to a boil. Once boiling, reduce heat to medium-low and let it simmer gently for 45 minutes.
- Adding Root Vegetables and Peas: Add the new potatoes and turnip chunks to the pot. Continue to simmer for an additional 15 minutes. Then incorporate the peas and cook until they float to the top – this takes 1-2 minutes for fresh peas or 3-4 minutes for frozen peas. Taste the stew and adjust the seasoning as needed.
- Caramelizing Pearl Onions: In a separate pan, melt butter with sugar and add the pearl onions plus 3 tablespoons of water over medium heat. Cook slowly, allowing the butter and sugar to caramelize and the onions to soften as water evaporates. This process takes approximately 8-10 minutes until the onions are beautifully golden and caramelized.
- Serving: Ladle the lamb navarin into serving bowls. Top each serving with a few caramelized pearl onions and garnish with fresh parsley leaves for a vibrant finish. Serve warm and enjoy.
Notes
- For best flavor, use fresh herbs and low-sodium stock to control saltiness.
- Peeling pearl onions can be simplified by blanching them briefly in boiling water before removing skins.
- This stew can be prepared a day in advance; flavors deepen after resting overnight.
- Leftovers reheat well and may be thicker; add a splash of stock when reheating if needed.
- Pair this dish with a light red wine or rustic country bread for a complete meal.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: French
