Ingredients with Measurements:
- 2 lbs lamb shoulder, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 tbsp all-purpose flour
- 2 cups beef broth
- 1 cup red wine
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- 4 carrots, peeled and cut into 1-inch pieces
- 2 fennel bulbs, trimmed and cut into 1-inch pieces
- 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 cubes and brown them on all sides, about 5-7 minutes. Remove the lamb from the pot and set it aside.
4. Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent, about 5 minutes.
5. Sprinkle the flour over the onion and garlic and stir to combine. Cook for 2-3 minutes, stirring constantly.
6. Gradually pour in the beef broth and red wine, stirring constantly to prevent lumps from forming.
7. Add the tomato paste, thyme, rosemary, and bay leaves to the pot and stir to combine.
8. Return the lamb to the pot and add the carrots and fennel. Stir to combine.
9. Season with salt and pepper, to taste.
10. Cover the pot with a lid and transfer it to the preheated oven.
11. Bake for 1 1/2 to 2 hours, or until the lamb is tender and the vegetables are cooked through.
12. Remove the pot from the oven and discard the bay leaves.
13. Serve the lamb navarin hot, garnished with fresh herbs or fennel fronds.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 1/2 to 2 hours
5. Temperature:
- Oven temperature: 350°F
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 450
- Fat: 22g
- Carbohydrates: 20g
- Protein: 38g
- Sodium: 800mg
- Fiber: 5g
- Sugar: 8g
Substitutions for ingredients:
- Lamb shoulder can be substituted with beef chuck or veal shoulder.
- Red wine can be substituted with beef broth or chicken broth.
- Fennel bulbs can be substituted with celery or parsnips.
Variations:
- Add potatoes or sweet potatoes to the pot for a heartier dish.
- Use lamb shanks instead of lamb shoulder for a more elegant presentation.
- Add a splash of balsamic vinegar or Worcestershire sauce for extra depth of flavor.
Tips and tricks:
- Brown the lamb in batches to avoid overcrowding the pot and ensure even browning.
- Use a sharp knife to trim the fennel bulbs and remove any tough or woody parts.
- If the sauce is too thin, mix 1 tbsp of cornstarch with 2 tbsp of cold water and add it to the pot. Cook for a few minutes until the sauce thickens.
Storage instructions:
- Store any leftover lamb navarin in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the lamb navarin in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the lamb navarin in individual bowls or on a large platter.
- Garnish with fresh herbs or fennel fronds for a pop of color.
Garnishes:
- Fresh herbs, such as parsley or thyme
- Fennel fronds
Pairings:
- Serve the lamb navarin with a crusty baguette or mashed potatoes.
- Pair with a full-bodied red wine, such as Cabernet Sauvignon or Syrah.
Suggested side dishes:
- Roasted Brussels sprouts
- Steamed green beans
- Garlic mashed potatoes
Troubleshooting advice:
- If the lamb is tough, it may need to cook for longer. Return the pot to the oven and check it every 15-20 minutes until the lamb is tender.
- If the sauce is too thick, add more beef broth or red wine to thin it out.
Food safety advice:
- Make sure the lamb is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store any leftover lamb navarin in the refrigerator within 2 hours of cooking.
Food history:
- Navarin is a French stew that traditionally features lamb, root vegetables, and a tomato-based sauce. It originated in the 19th century and was named after the Battle of Navarino, which took place in 1827 during the Greek War of Independence.
Flavor profiles:
- This lamb navarin is savory, hearty, and slightly sweet from the fennel. The tomato-based sauce is rich and flavorful, with hints of thyme and rosemary.
Serving suggestions:
- Serve the lamb navarin as a main course for a cozy dinner party or special occasion.
- This dish pairs well with a side salad or roasted vegetables.
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Region: French