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Lamb Stew with Root Vegetables (Navarin d’Agneau)

When 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.

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Prep Time 15

Cook Time 1

Total Time 1 45

Course Main Dish

Cuisine French, Provencal

Servings people

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.

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Tags:Lamb,Stew

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Lamb Stew with Root Vegetables (Navarin d’Agneau)