60min 4 ppl
Lamb Navarin
122 minutes
4 people
Hardover 60 min or 12+ steps
122 min · 13 steps
Hard: over 60 min or 12+ steps
620 kcalper person
Protein 48g
Carbs 32g
Fats 28g
About this dish
A slow-braised lamb shoulder navarin, its flour-thickened liquid built into a glossy sauce and layered midway with a fresh wave of spring vegetables so the potatoes, turnips and beans stay tender rather than collapsing into the pot.
Allergy Info
Dairy, Gluten, Celery, Sulphites
Diet Info
Meat
Ingredients
Fresh Produce
- White onionfinely diced1 medium
- Carrotspeeled and cut into 2 cm rounds2 medium
- Garlic clovesminced2 cloves
- Small waxy potatoeshalved250 g
- Baby turnipspeeled and quartered200 g
- Fresh or frozen peas150 g
- Fine green beanstrimmed and halved150 g
- Spring onionstrimmed, white and light green parts only8 whole
- Flat-leaf parsleyfinely chopped, to finish10 g
Meat & Poultry
- Lamb Shouldercut into 5 cm chunks1.2 kg
Dairy & Eggs
- Unsalted butterto finish10 g
Tins & Jars
- Tomato Purée2 tbsp
- Lamb stockor light chicken stock, warm600 ml
Dried Goods
- Plain flour2 tbsp
- Caster sugar1 tsp
Spices & Seasonings
- Bouquet garnibay leaf, thyme sprigs, parsley stalks, tied1 bundle
- Fine sea saltplus more to taste1 tsp
- Black pepperfreshly ground0.5 tsp
Oils & Condiments
- Neutral oildivided3 tbsp
- Dry white wine200 ml
Utensils
- Dutch oven or casserole
- Meat thermometer
- Wooden spoon
- Chef's knife
- Chopping board
Method
1
Pat the lamb chunks completely dry with kitchen paper. Season all over with the salt and pepper. Measure out the flour, sugar, tomato purée, and all prepared vegetables before you begin cooking.
Approx. 10 minutes
2
Heat 2 tbsp oil in a large, heavy-bottomed Dutch oven or casserole over high heat until shimmering. Working in two or three batches to avoid crowding, sear the lamb until deeply browned on all sides, 3-4 minutes per side. Transfer each batch to a plate and set aside.
Approx. 12 minutes
3
Reduce the heat to medium. Add the remaining 1 tbsp oil and the sugar to the same pot and stir for 30 seconds until the sugar just begins to caramelise to a pale amber.
Approx. 1 minute
4
Add the onion and cook over medium heat, stirring occasionally, for 5 minutes until softened and lightly golden.
Approx. 5 minutes
5
Add the garlic and tomato purée and cook, stirring constantly, for 2 minutes until the purée darkens slightly and smells sweet.
Approx. 2 minutes
6
Scatter the flour over the vegetables and stir for 1 minute to cook out the raw taste.
Approx. 1 minute
7
Pour in the white wine and scrape up all the browned bits from the bottom of the pot. Cook for 2 minutes until reduced by half.
Approx. 2 minutes
8
Return the seared lamb and any resting juices to the pot. Pour in the warm stock until the meat is just barely submerged. Nestle in the bouquet garni and bring to a gentle boil.
Approx. 3 minutes
9
Cover and braise over the lowest possible heat, or in an oven preheated to 160°C (fan 140°C), for 45 minutes.
Approx. 45 minutes
10
Remove the lid, add the potatoes, turnips, and spring onions, and stir gently to submerge them. Replace the lid and continue braising for 30 minutes until the potatoes are tender and a meat thermometer inserted into the lamb reads a minimum of 90°C — the collagen in the shoulder should be fully rendered and the meat should pull apart easily.
Approx. 30 minutes
11
Add the green beans and cook uncovered for 5 minutes until just tender.
Approx. 5 minutes
12
Add the peas and cook for a further 3 minutes until the peas are bright green and heated through.
Approx. 3 minutes
13
Discard the bouquet garni. Stir in the butter to gloss the sauce. Taste and adjust seasoning. Scatter with flat-leaf parsley and serve directly from the pot with crusty bread or a simple green salad.
Approx. 3 minutes
