Lamb Stew with Root Vegetables (Navarin d’Agneau)
Lamb · Let’s Eat the World · Main Course · Provencal Recipes · TasteWhen the temperatures dip below zero on a cold winter’s day use that as the perfect reason to whip up a root vegetable and lamb stew – Navarin d’Agneau. Enjoy the dish with crusty bread, and a green salad.
Lamb Stew with Root Vegetables (Navarin d’Agneau)
Local free-range lamb is easy to find in Provence, so there are many typical dishes that you will find on menus. Navarin d’Agneau is a traditional slow-cooked stew made with root vegetables.
Ingredients
- 1 lamb shoulder
- 1/2 Litre (2 cups) white wine
- 1 onion diced
- 3 garlic cloves chopped
- 2 ripe tomatoes cut into chunks
- 1 tbsp parsley chopped
- 2 tbsp flour
- salt and pepper
- 1 kg (2 lbs) root vegetables a mixture of turnip, carrots, parsnip, celery root, potatoes, cut in large cubes
- 3 tbsps vegetable oil
Instructions
- Sear the lamb in hot vegetable oil to brown each cube.
- Remove and add all the vegetables except the roots vegetables, cook on high heat for 4 minutes then add the lamb, add the flour and stir well, add the wine, salt, and pepper, wait for the wine to boil, then add water to just cover.
- Cook on a simmer for 40 minutes, then add all the root vegetables, cook 20 more minutes and let rest 30 minutes before serving.
Tried this recipe?Let us know how it was!
Full day Bandol & Cassis Discovery Wine Tour from Marseille
Begin your journey in the medieval village of Le Castellet, perched elegantly atop a wooded hill overlooking lush vineyards. Next, venture into the renowned Bandol wine region.
Book this ExperienceLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous Post
Discovering Antibes France on the French RivieraRelated Provence Articles
Two delicious French Winter Salads
March 9, 2016
Contributor blog post by Jeany Cronk @MirabeauWine: Somehow salads get short shrift in winter, yet this is probably the time when we need vitamins the most to get through the cold period. I enjoy eating and making salads all year round and like to add richer ingredients in autumn and winter because the cold also …
Provencal Lamb Stew Daube with White Wine
June 26, 2019
A daube refers to a slow-cooked meat stew. The ingredients always include wine, in this case, a white, herbs found in Provence, and usually lamb. Although, daube can easily be prepared with beef or even pork..…
Provencal Lamb Daube Inspired by Gui Gedda
February 8, 2021
Learning to cook traditional Provencal dishes with the legendary Gui Gedda is no exception. If you are lucky enough to find a copy of his culinary masterpiece Cooking School Provence you will glean wonders from the man that chefs around the world refer to as the Pope or Marcel Pagnol of Provencal cuisine. Gedda’s approach …
Roasted Rack of Lamb and Potatoes with Stewed Sweet Onion and Fennel
December 18, 2014
Sheep and goats have wondered the hilly fields of Provence for centuries – providing milk for all the wonderful regional cheeses. Larger animals such as dairy cows and beef cattle are not well-suited to the harsh Mediterranean climate and limited grazing land. The seasonal movement of the sheep and goat herds to and from higher/lower …
No Comment