Navarin d’Agneau
PrintNavarin d’Agneau
Navarin d’Agneau is a hearty French lamb stew enriched with spring vegetables. Its savory broth and tender meat make it a comforting and flavorful dish, perfect for a family dinner or special occasion.
- Total Time: 2 h
- Yield: 6 portions 1x
- Category: Medium
Ingredients
Units
Scale
- 1 kg lamb shoulder, cut into chunks
- 4 carrots, sliced
- 2 potatoes, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup white wine
- 2 cups beef or vegetable broth
- 1 cup green peas
- 2 tbsp tomato paste
- 2 tbsp olive oil
- Salt and pepper
- Fresh thyme
Instructions
- Heat olive oil in a large pot. Brown lamb chunks on all sides and remove.
- In the same pot, cook onion and garlic until softened. Add tomato paste and cook for 1 minute.
- Return lamb to the pot, add wine, and cook until reduced by half. Add broth, carrots, potatoes, and thyme. Simmer for 1.5 hours until lamb and vegetables are tender.
- Stir in green peas and cook for an additional 5 minutes. Season with salt and pepper. Enjoy!
