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.
Servings Prep Time
4people 15minutes
Cook Time Passive Time
1hour 30minutes
Servings Prep Time
4people 15minutes
Cook Time Passive Time
1hour 30minutes
Ingredients
Instructions
  1. Sear the lamb in hot vegetable oil to brown each cube.
  2. 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.
  3. Cook on a simmer for 40 minutes, then add all the root vegetables, cook 20 more minutes and let rest 30 minutes before serving.