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.
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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