📝 About This Recipe
A true celebration of the season, Navarin d'Agneau is a vibrant French lamb stew that trades the heavy, wine-dark sauces of winter for a light, tomato-kissed broth. Traditionally served in the spring, this dish showcases tender morsels of lamb shoulder braised alongside a colorful bouquet of garden-fresh vegetables. Its name is derived from 'navets' (turnips), which provide a signature peppery sweetness that balances the rich, succulent meat perfectly.
🥗 Ingredients
The Meat and Aromatics
- 2.5 pounds Lamb shoulder (boneless, cut into 1.5-inch cubes)
- 2 tablespoons Vegetable oil (for searing)
- 1 teaspoon Granulated sugar (to help caramelize the meat)
- 2 tablespoons All-purpose flour (to thicken the sauce)
- 3 cloves Garlic (finely minced)
- 1 tablespoon Tomato paste (concentrated)
The Braising Liquid
- 3 cups Lamb or Beef stock (unsalted or low-sodium)
- 1/2 cup Dry white wine (such as Sauvignon Blanc)
- 1 piece Bouquet Garni (3 sprigs thyme, 2 sprigs parsley, 1 bay leaf tied together)
- to taste Salt and Black Pepper (freshly cracked)
The Spring Vegetables
- 12 ounces New potatoes (small, peeled or scrubbed)
- 4-6 pieces Carrots (small, peeled and cut into batons)
- 3-4 pieces Turnips (Navets) (peeled and quartered)
- 12 pieces Pearl onions (peeled)
- 1 cup Fresh peas (shelled; or frozen petit pois)
- 4 ounces Green beans (trimmed and cut into 1-inch pieces)
👨🍳 Instructions
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1
Pat the lamb cubes thoroughly dry with paper towels and season generously with salt and pepper. Moisture is the enemy of a good sear!
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2
In a large heavy-bottomed Dutch oven, heat the oil over medium-high heat. Working in batches to avoid crowding, brown the lamb on all sides until a deep golden crust forms. Remove the lamb and set aside.
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3
Discard all but one tablespoon of the rendered fat from the pot. Return all the lamb to the pot and sprinkle with the sugar. Stir over medium heat for 2-3 minutes until the meat takes on a slightly glazed, caramelized appearance.
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4
Sprinkle the flour over the meat and stir constantly for 2 minutes to cook out the raw flour taste, ensuring the meat is evenly coated.
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5
Stir in the tomato paste and garlic, cooking for 1 minute until fragrant. Deglaze the pot with the white wine, scraping up all the brown bits (fond) from the bottom.
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6
Slowly pour in the stock until the meat is just covered. Add the bouquet garni. Bring to a gentle simmer, cover tightly, and reduce heat to low. Simmer for 1 hour.
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7
While the lamb simmers, prepare your vegetables. If using fresh pearl onions, blanch them in boiling water for 30 seconds to make peeling easier.
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8
After the lamb has simmered 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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9
Cover and continue to simmer for another 25-30 minutes, or until the lamb and vegetables are completely tender when pierced with a knife.
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10
Five minutes before serving, stir in the green beans and peas. These only need a few minutes to cook through while maintaining 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, simmer uncovered for a few minutes to reduce.
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12
Ladle the stew into warm shallow bowls, ensuring everyone gets a variety of vegetables and plenty of tender lamb.
💡 Chef's Tips
Always use lamb shoulder rather than leg; the higher fat content ensures the meat stays succulent during the braise. Don't skip the sugar step! It’s a traditional technique that adds a beautiful mahogany color and balances the acidity of the tomatoes. If you want a truly refined sauce, remove the meat and vegetables once cooked, strain the sauce through a fine-mesh sieve, then pour it back over. Adjust the vegetable selection based on what is freshest at the market—baby zucchini or asparagus tips also make wonderful additions. Avoid boiling the stew vigorously; a gentle 'smile' of a simmer is what keeps the lamb fibers tender.
🍽️ Serving Suggestions
Pair with a crisp, dry Rosé from Provence or a light-bodied red like a Pinot Noir or Beaujolais. Serve with a crusty French baguette to soak up every drop of the delicious, light gravy. A simple side of buttered egg noodles or creamy polenta can add a comforting touch. Garnish with freshly chopped mint or chervil to enhance the spring-like freshness of the dish. Follow the meal with a light green salad tossed in a sharp vinaigrette to cleanse the palate.