📝 About This Recipe
A hallmark of French farmhouse cooking, Navarin d'Agneau is a vibrant, soul-warming braise that celebrates the arrival of spring. Unlike the dark, heavy stews of winter, this 'Printanier' style features a light, silky tomato-tinged sauce and a bouquet of tender young root vegetables. The lamb is braised until it yields to the touch of a fork, creating a dish that is both rustic and elegantly refined.
🥗 Ingredients
The Meat & Aromatics
- 3 pounds Lamb shoulder (cut into 2-inch cubes, excess fat trimmed)
- 2 tablespoons Vegetable oil (for searing)
- 1 teaspoon Granulated sugar (to help caramelize the meat)
- 3 tablespoons All-purpose flour (to thicken the sauce)
- 3 cloves Garlic (smashed and minced)
- 1 tablespoon Tomato paste (high quality)
The Braising Liquid
- 1/2 cup Dry white wine (such as Sauvignon Blanc)
- 3-4 cups Lamb or Beef stock (unsalted or low-sodium)
- 1 piece Bouquet Garni (thyme sprigs, parsley stems, and a bay leaf tied together)
- to taste Salt and freshly cracked black pepper
The Spring Vegetables
- 12-15 pieces Pearl onions (peeled)
- 12 small New potatoes (peeled and turned or halved)
- 6-8 small Carrots (young carrots, peeled and cut into 2-inch lengths)
- 4 small Turnips (peeled and quartered)
- 1 cup English peas (fresh or frozen)
- 2 tablespoons Fresh mint and 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 pepper. This ensures a proper sear rather than steaming the meat.
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2
In a large Dutch oven, heat the vegetable oil over medium-high heat. Working in batches to avoid crowding, brown the lamb on all sides until a deep golden crust forms. This should take about 8-10 minutes per batch.
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3
During the final batch of browning, sprinkle the sugar over the meat. This encourages 'pince'—the caramelization of meat juices—giving the sauce a rich color and depth.
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4
Drain any excess rendered fat from the pot, leaving about 1 tablespoon. Return all the meat to the pot and sprinkle with the flour. Stir constantly for 2-3 minutes to cook out the raw flour taste.
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5
Add the minced garlic and tomato paste. Stir for 1 minute until fragrant. Deglaze the pot with the white wine, scraping the bottom with a wooden spoon to release all the flavorful brown bits (fond).
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6
Pour in enough stock to just cover the meat. Add the bouquet garni. Bring the liquid to a gentle simmer, then cover with a tight-fitting lid.
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7
Reduce the heat to low and simmer very gently for 1 hour. The liquid should barely bubble to keep the meat tender.
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8
While the lamb simmers, prepare the vegetables. If using fresh pearl onions, blanch them in boiling water for 30 seconds to make peeling easier.
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9
After the lamb has cooked for an hour, add the potatoes, carrots, turnips, and pearl onions to the pot. If the liquid has reduced too much, add a splash more stock.
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10
Cover and continue to simmer for another 25-30 minutes, or until the vegetables and meat are both fork-tender.
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11
Add the peas during the last 5 minutes of cooking to preserve their bright green color and snap.
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12
Remove the bouquet garni. Taste the sauce and adjust the seasoning with salt and pepper. If the sauce is too thin, simmer uncovered for a few minutes; if too thick, add a tablespoon of stock.
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13
Ladle the stew into warm shallow bowls, ensuring everyone gets a variety of vegetables. Garnish generously with fresh mint and parsley.
💡 Chef's Tips
Always use lamb shoulder for this recipe; its fat content ensures the meat stays succulent during the braise, whereas leg of lamb can become dry. Don't skip the 'pincing' of the flour and sugar—it’s the secret to that classic, mahogany-colored French sauce. If you want a truly professional finish, cook the vegetables separately in a little stock and butter (glazing them) and add them at the end. Make sure to skim any rising fat from the surface of the sauce during the simmering process for a clean, elegant mouthfeel. If you can't find fresh peas, frozen 'petite pois' are an excellent substitute that maintain their sweetness.
🍽️ Serving Suggestions
Pair with a medium-bodied red wine like a Pinot Noir or a light Bordeaux to complement the earthy lamb. Serve with a crusty French baguette to soak up every drop of the delicious sauce. A simple side of buttered egg noodles or creamy polenta works beautifully for those who want extra heartiness. Start the meal with a crisp green salad tossed in a sharp Dijon vinaigrette to balance the richness of the stew. For a drink pairing, a chilled dry Rosé from Provence is a surprisingly delightful and authentic spring choice.