Navarin d’agneau – French lamb stew with spring vegetables Recipe
Navarin d’agneau is a delicate lamb stew with carrots, potatoes and other vegetables, braised in a light tomato-and-wine sauce. The French especially associate it with spring, when young vegetables and lamb appear. It’s less heavy than classic winter stews, yet still pleasantly warming and satisfying.
This navarin d’agneau showcases the freshness of spring vegetables combined with tender lamb in a lighter, aromatic sauce. It offers the comfort of a stew without being overly heavy, making it ideal for the transition between cooler and warmer seasons.
Chef's tips
Brown the meat well at the beginning – this step builds depth of flavor in the sauce. Don’t rush the gentle simmering; the longer, slow cooking makes the lamb meltingly tender and allows the vegetables and herbs to infuse the sauce.
How to serve
Serve the navarin in warm deep plates or bowls, with plenty of crusty bread to soak up the sauce. A simple green salad with a mustard vinaigrette or lightly steamed green beans make a fresh side. Pair with a dry white wine or a light red, such as a young Bordeaux or Côtes du Rhône.
Ingredients
- lamb - 1.2 kg
- potatoes - 500 g
- carrot - 3 pieces
- onion - 2 pieces
- parsley root - 1 piece
- canned tomatoes - 400 g
- beef stock - 500 ml
- white wine - 200 ml
- garlic - 3 cloves
- oil - 3 tablespoons
- tomato paste - 1 tablespoon
- bay leaf - 2 pieces
- thyme - 1 teaspoon
- parsley leaves chopped - 2 tablespoons
- salt
- black pepper
Preparation
- Cut the lamb into large bite-sized pieces, trimming off any excess fat. Season with salt and pepper.
- Heat the oil in a large heavy pot over fairly high heat. Brown the meat in batches for 5–7 minutes until well browned on all sides. Transfer the browned pieces to a plate.
- Slice the onions into thin wedges, cut the carrot and parsley root into thick slices, and the potatoes into larger cubes. Finely chop the garlic.
- Add the onion to the pot used for the meat and cook over medium heat for 4–5 minutes until softened and lightly browned. Add the garlic and cook for 1 minute more, stirring.
- Add the carrot, parsley root and potatoes and sauté for 3–4 minutes so the vegetables take on a little color.
- Pour in the wine, stir and cook for 3–4 minutes, scraping up any browned bits from the bottom of the pot. Add the canned tomatoes, tomato paste, stock, bay leaves and thyme.
- Return the browned meat and any juices from the plate to the pot. Bring to a boil, then reduce the heat to low, cover and simmer for 60–70 minutes, until the meat is very tender and the vegetables are cooked through.
- If the sauce seems too thin, uncover the pot and cook for another 10–15 minutes until slightly thickened. Taste and adjust the seasoning with salt and pepper.
- Before serving, remove the bay leaves, sprinkle the dish with chopped parsley and serve hot.
Storage
No storage information available for this dish.
Navarin d’agneau is one of those dishes that tastes even better the next day, when the flavors have had time to meld. It’s perfect for cooking ahead for guests or for a relaxed weekend meal, when you can let the pot quietly simmer while you do other things.
