Ingredients with Measurements:
- 2 lbs. lamb shoulder, cut into 1-inch cubes
- 2 tbsp. olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 fennel bulb, chopped
- 1 tbsp. tomato paste
- 2 cups beef broth
- 1 cup red wine
- 1 bay leaf
- 1 tsp. dried thyme
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.
3. Add the lamb and brown on all sides, about 5 minutes. Remove the lamb from the pot and set aside.
4. Add the onion, garlic, carrots, celery, and fennel to the pot and sauté until the vegetables are softened, about 5 minutes.
5. Add the tomato paste and stir to combine.
6. Pour in the beef broth and red wine, and add the bay leaf and dried thyme.
7. Return the lamb to the pot and season with salt and pepper.
8. Cover the pot with a lid and transfer to the oven.
9. Braise for 2 hours, or until the lamb is tender.
10. Remove the pot from the oven and discard the bay leaf.
11. Serve hot with your choice of side dishes.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 420
Fat: 22g
Carbohydrates: 10g
Protein: 40g
Sodium: 670mg
Sugar: 4g
Substitutions for ingredients:
- Lamb shoulder can be substituted with beef chuck or pork shoulder.
- Red wine can be substituted with beef broth or chicken broth.
- Fennel can be substituted with celery or leeks.
Variations:
- Add potatoes or turnips to the pot for a heartier meal.
- Use lamb shanks instead of lamb shoulder for a more elegant presentation.
- Add chopped tomatoes or bell peppers for a pop of color and flavor.
Tips and tricks:
- Brown the lamb in batches to prevent overcrowding the pot.
- Use a sharp knife to cut the lamb into cubes.
- Serve with crusty bread to soak up the flavorful sauce.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve the lamb navarin in individual bowls or on a platter with a garnish of fresh herbs.
Garnishes:
Fresh parsley, thyme, or rosemary.
Pairings:
- Serve with a side of roasted vegetables or a green salad.
- Pair with a full-bodied red wine, such as Cabernet Sauvignon or Syrah.
Suggested side dishes:
- Roasted root vegetables
- Mashed potatoes
- Steamed green beans
Troubleshooting advice:
- If the lamb is tough, it may need to braise for a longer period of time.
- If the sauce is too thin, simmer on the stovetop until it thickens.
Food safety advice:
- Use a meat thermometer to ensure the lamb has reached an internal temperature of 145°F.
- Store leftovers promptly in the refrigerator.
Food history:
Navarin is a French lamb stew that originated in the 19th century.
Flavor profiles:
This dish is savory and rich, with a hint of sweetness from the fennel.
Serving suggestions:
Serve with a glass of red wine and good company.
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Region: French