📝 About This Recipe
This classic French ragout is a vibrant celebration of spring, traditionally prepared when the first tender vegetables emerge from the garden. Unlike the dark, heavy stews of winter, a Navarin is characterized by its bright, savory gravy and the 'printanier' of glazed turnips, carrots, and peas. The name itself is a nod to 'navets' (turnips), which lend a delicate sweetness that perfectly complements the succulent, melt-in-your-mouth lamb shoulder.
🥗 Ingredients
The Meat and Aromatics
- 3 lbs Lamb shoulder (boneless, cut into 1.5-inch cubes)
- 2 tablespoons Vegetable oil (for searing)
- 2 tablespoons Unsalted butter (divided)
- 1 teaspoon Granulated sugar (to help caramelize the meat)
- 2 tablespoons All-purpose flour (to thicken the sauce)
The Braising Liquid
- 1/2 cup Dry white wine (such as Sauvignon Blanc)
- 3-4 cups Beef or Lamb stock (unsalted or low-sodium)
- 1 tablespoon Tomato paste
- 3 pieces Garlic cloves (smashed)
- 1 Bouquet Garni (thyme sprigs, bay leaf, and parsley stalks tied together)
The Spring Vegetables (Printanier)
- 12 small New potatoes (peeled and turned or halved)
- 8-10 pieces Baby carrots (peeled, tops left slightly intact)
- 6-8 pieces Small white turnips (peeled and quartered)
- 12 pieces Pearl onions (blanched and peeled)
- 1 cup Fresh peas (shelled; frozen can be substituted)
- 2 tablespoons Fresh parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Pat the lamb cubes thoroughly dry with paper towels. Season generously with salt and black pepper. Drying the meat is crucial for achieving a deep, golden-brown sear.
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2
In a heavy-bottomed Dutch oven, heat the oil over medium-high heat. Sear the lamb in batches, being careful not to crowd the pan, until browned on all sides. During the last batch, sprinkle the sugar over the meat to enhance caramelization.
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3
Remove all meat from the pot and pour off excess fat, leaving about a tablespoon. Reduce heat to medium, add 1 tablespoon of butter, and stir in the tomato paste. Cook for 1-2 minutes until it darkens slightly.
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4
Return the lamb to the pot and sprinkle with the flour. Toss the meat for 2-3 minutes to cook out the raw flour taste, coating the lamb evenly.
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5
Deglaze the pan with the white wine, scraping up all the brown bits (fond) from the bottom. Add the stock until the meat is just covered. Stir in the smashed garlic and the bouquet garni.
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6
Bring to a gentle simmer, then cover with a tight-fitting lid. Reduce heat to low and simmer very gently for 1 hour. The liquid should barely bubble.
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7
While the lamb simmers, prepare the vegetables. In a separate skillet, melt the remaining butter with a splash of water and a pinch of salt. Glaze the pearl onions, carrots, and turnips for 5-7 minutes until they are half-cooked and shiny.
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8
After the lamb has cooked for an hour, add the potatoes, carrots, turnips, and pearl onions to the Dutch oven. If the liquid has reduced too much, add a little more stock.
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9
Cover and continue to simmer for another 25-30 minutes, or until the lamb and all the vegetables are tender when pierced with a knife.
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10
Five minutes before serving, stir in the fresh peas. If using frozen peas, add them just 2 minutes before finishing to maintain their bright green color.
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11
Remove the bouquet garni. Taste the sauce and adjust seasoning with salt and pepper. If the sauce is too thin, remove the lid and simmer rapidly for a few minutes to reduce.
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12
Ladle the stew into warm shallow bowls, ensuring everyone gets a variety of the beautiful spring vegetables. Garnish generously with fresh chopped parsley.
💡 Chef's Tips
Always use lamb shoulder for this dish; its fat content ensures the meat stays juicy during the braise, whereas leg of lamb can become dry. If your turnips are large, peel them deeply to remove the bitter outer layer. For a truly professional finish, 'turn' your potatoes and carrots into uniform football shapes so they cook evenly and look elegant. Don't skip the sugar when searing; it balances the slight bitterness of the turnips and helps the lamb develop a rich color. This dish actually tastes better the next day, but be sure to add the green peas only when reheating to keep them vibrant.
🍽️ Serving Suggestions
Pair with a medium-bodied red wine from the Loire Valley, such as a Chinon or Bourgueil. Serve with thick slices of crusty French sourdough baguette to soak up the delicious sauce. A simple side of buttered egg noodles or wide pappardelle works wonderfully if you want a heartier meal. Follow the meal with a light, crisp green salad with a sharp mustard vinaigrette to cleanse the palate. For a drink alternative, a dry French cider provides a refreshing acidity that cuts through the richness of the lamb.