French Lamb Navarin with Spring Vegetables · PrimedTable
French🥩 Meat
French Lamb Navarin with Spring Vegetables
⏱ 90 min
This classic French stew, Navarin Printanier, is actually more forgiving than a roast leg of lamb and comes together in one pot. Lamb shoulder is seared then simmered in a rich sauce built from onions, flour, tomato paste and stock, while carrots, turnips, onions and potatoes are glazed in butter and sugar for a beautiful shine. Finished with bright green peas and beans, it's a vibrant, restaurant-quality one-pot meal that needs no side dish.
High-protein
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Adapted from a video by French Cooking Academy
Stop Stressing Over the Roast! Make this 1-Pot French Lamb Stew Instead.
lamb shouldercut into large cubes, excess fat and sinew removed1.2 kg
onionfor the stew base~2 mediumest.
garlic cloves~4est.
bay leaveswhole leaves2
thyme~2 sprigsest.
flour30 g
tomato paste~2 tbspest.
stock (veal or chicken)about 2 cups, can be mixed half with water
500 ml
watercombined with stock to just cover the meat2 cups
cooking oilfor browning the meat2 tbsp
saltseason the meat on the cutting boardto taste
black pepperto taste
carrotswashed and peeled, a little stem left on~4 mediumest.
turnipswashed, peeled and cut into quarters~3 mediumest.
pearl onionsfor the caramelized glazed onions~12est.
waxy potatoespeeled and kept in cold water~6 mediumest.
butterused to glaze the onions, turnips and carrots~4 tbspest.
sugarabout a teaspoon per vegetable batch, to help glaze/caramelize and reduce bitterness1 tsp
green beans~200 gest.
peas (frozen is fine)~150 gest.
Steps
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1
Prep: wash and peel all the vegetables; peel the potatoes and keep them in cold water.
2
Cut the lamb shoulder into large cubes, trim excess fat and sinew, then season with salt and pepper on the cutting board rather than in the pot to avoid oversalting.
3
Heat oil in a casserole and brown the lamb in batches, laid flat without overcrowding, until well colored on all sides; set the browned pieces aside.
4
Lower the heat and sauté the onions in the fond left in the pot for a few minutes until softened and fragrant.
5
Return the lamb to the pot (without its resting juices), raise the heat, and stir in the flour, cooking briefly to help thicken the sauce later.
6
Add the tomato paste and mix thoroughly so it coats the meat and onions evenly.
7
Pour in the mixed stock and water, just enough to barely cover the meat (not fully submerged), and bring to a gentle boil.
8
Add the garlic cloves, bay leaves and thyme, cover with a lid, and braise in a preheated 200°C (400°F) oven for 30 minutes.
9
While the lamb braises, start the vegetables. Cover the onions with water in a pan, add butter and a teaspoon of sugar, bring to a boil and simmer gently until the water evaporates and the onions turn glossy and caramelized (about 30 minutes or more).
10
Cut the turnips into quarters, barely cover with water, add butter and a little sugar, and simmer until the water evaporates, creating pale glazed turnips without browning.
11
Treat the carrots the same way: add butter, a little sugar and water, bring to a boil, then simmer until the water reduces and the carrots become glossy; turn off the heat before they brown.
12
After 30 minutes, remove the pot — the sauce should be nicely thickened. Add the potatoes directly into the sauce (not boiled separately) so they absorb its flavor, then cover and return to the oven.
13
Raise the heat under the onions and roll them briefly to develop a light caramelized color, finishing the 'jewel' onions; combine the cooked turnips and carrots in one pan to keep warm.
14
Once the potatoes and lamb come out of the oven, test the meat with a knife — it should slide through like butter, confirming the stew is tender with a nicely reduced sauce.
15
In a separate pot of salted boiling water, blanch the green beans for about 12 minutes, then cook the frozen peas until the water returns to a boil, and drain both.
16
Plate the lamb stew, arrange the glazed onions, turnips, carrots and potatoes on top, then scatter the hot green beans and peas over everything before serving.
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