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!
Legal
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 Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission.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
Wild Mushroom Season in Provence a Chicken Cannellini Cassoulet Recipe
October 13, 2017
With the taste of an all day slow roasted cassoulet, this quick and easy version is great any day of the week. Tender chicken breasts with creamy cannelllini beans and wild mushrooms is a definite win at the table.…
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 …
Paul Cezanne Inspired Recipe for Leg of Lamb
September 18, 2015
The climate in Provence is not well-suited to cattle farming, so sheep and goats have roamed the hills and pastures in the region for centuries. As a result, Provencal markets are filled with an endless selection of goat (chèvre) and sheep (brebis) cheeses, and you can always find lamb in local butcher shops. Paul Cezanne …
Provencal Lamb Chops with Honey and Moroccan Couscous
September 7, 2018
This main course of lamb chops brushed with lavender honey invokes images (and flavours) of lazy summer days in Provence. The roasted lamb is paired with a Moroccan spiced salad that can you can easily prepare in advance.…
No Comment