Lamb Navarin Navarin Dagneau Recipe

I absolutely love this Lamb Navarin recipe because it’s a hearty and flavorful dish that brings everyone together around the table, making me nostalgic for cozy family dinners. Plus, the rich aroma of slow-cooked lamb and fresh veggies simmering away is just the perfect comfort after a long day.

I enjoy creating recipes that meld history and flavor. Take, for example, the old Samoan method of cooking a pig.

Cattle aren’t native to the islands, but the folks there have been dining on pork for centuries, and their love for the meat shows up in many of their dishes. In this recipe, the slow-cooked chops are paired with an array of seasonal fresh vegetables, many of which the Samoans would have harvested from their gardens, making for a rich yet surprising hit of flavor.

Ingredients

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Ingredient Quantities

• 1.5 kg lamb shoulder, cut into 2-inch cubes
• 2 tablespoons olive oil
• 2 onions, chopped
• 3 garlic cloves, minced
• 2 tablespoons tomato paste
• 2 tablespoons all-purpose flour
• 250 ml dry white wine
• 1 liter beef or lamb stock
• 1 bouquet garni (parsley, thyme, and bay leaf)
• 4 large carrots, peeled and sliced
• 12 baby potatoes, peeled and halved
• 12 pearl onions, peeled
• 200 g green beans, trimmed
• Salt and black pepper to taste
• 2 tablespoons fresh parsley, chopped, for garnish

Instructions

1. In a large, heavy-bottomed pot, warm the olive oil over medium-high heat. Brown the lamb cubes in batches, cooking them on all sides. Remove the browned lamb and set it aside.

2. In the same pot, toss in the chopped onions and garlic. Sauté for approximately 5 minutes, or until the onions turn translucent.

3. Stir well to combine the tomato paste and flour in the pot. Cook this mixture for about 2 minutes.

4. Use the white wine to deglaze the pot, and scrape up any brown bits stuck to the bottom. Let the wine reduce by half.

5. Put the browned lamb back in the pot. Then add the beef or lamb stock and the bouquet garni. Season with salt and black pepper.

6. Heat the mixture. Do not stir. Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour.

7. Put the carrots, potatoes, and pearl onions in the pot after 1 hour. Simmer covered for another 30 minutes or until the vegetables and lamb are fork-tender.

8. To ensure that the green beans stay crisp, add them for the last 10 minutes of cooking.

9. Remove the bouquet garni from the pot. Test the soup and season with salt and pepper if necessary.

10. Serve the hot Lamb Navarin, garnished with fresh parsley. Enjoy!

Equipment Needed

1. Large, heavy-bottomed pot
2. Wooden spoon or spatula
3. Tongs
4. Measuring spoons
5. Measuring cups (for liquids)
6. Knife
7. Cutting board
8. Peeler
9. Ladle
10. Serving bowls

FAQ

• Q: Can I use a different cut of lamb for this recipe?A: Yes, if lamb shoulder is unavailable, either lamb leg or stew meat can be used; however, the time it takes to cook them may be different.
• Q: Is it possible to make this dish in advance?Sure thing, you can make Lamb Navarin a day ahead and it often tastes even better as the flavors meld and mature. Just gently reheat and serve.
• Q: Can I substitute the white wine with something non-alcoholic?A: Yes, you can substitute an equal amount of chicken or vegetable stock mixed with a tablespoon of white wine vinegar for this ingredient.
• Q: How do I ensure the lamb is tender?A: Allow the lamb to tenderize as it cooks slowly in the stew at a low temperature. Ensure that the meat is at a careful simmer and not at a rolling boil.
• Q: Can I add other vegetables to the stew?Absolutely! Vegetables that grow underground, like turnips or parsnips, would be a hearty addition that pairs nicely with the dish.
• Q: What can I serve as a side for Lamb Navarin?A crusty baguette or creamy mashed potatoes goes beautifully with the rich stew.
• Q: Can this recipe be adapted for a slow cooker?A: Yes, after browning the lamb and making the base, you can toss everything into a slow cooker, set it on low, and let it go for 6 to 8 hours. If you use an Instant Pot, do it on the slow cooker setting.

Substitutions and Variations

If lamb shoulder is unavailable, it can be substituted with 1.5 kg beef chuck, cut into similar sized cubes.
If you don’t have olive oil, vegetable oil or canola oil can be used in its place.
Substituting dry vermouth or chicken broth for dry white wine.
In the absence of beef or lamb stock, chicken stock or vegetable broth makes a suitable substitute.
Snow peas or asparagus can take the place of green beans for a change in flavor and texture.

Pro Tips

1. Sear for Flavor Ensure the lamb cubes are fully dry before searing. A good pat dry with paper towels helps the lamb form a perfect brown crust, which adds depth and richness to the stew’s flavor.

2. Layer Your Aromatics For enhanced flavor, add a splash of olive oil and sauté the onions until they caramelize slightly before adding the garlic. This adds a sweeter, more complex flavor base to your dish.

3. Wine Tip Choose a good quality dry white wine that you enjoy drinking, as it will directly impact the flavor of the dish. Sauvignon Blanc or Pinot Grigio are excellent choices.

4. Vegetable Texture To ensure the potatoes and carrots absorb the flavors, cut them into even sizes. This not only ensures they cook evenly but also keeps the texture consistent without falling apart.

5. Rest Before Serving After cooking, let the stew rest off the heat for about 10-15 minutes. This allows the flavors to meld together more fully and the temperature to settle for a better-tasting dish.