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Lamb Stew Navarin d’Agneau

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.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Course Main Dish
Cuisine French, Provencal
Servings 4 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) Turnip, Carrots, Parsnip, Celery Root, Potatoes a mixture, 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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