Ingredients with Measurements:
- 2 lbs. lamb shoulder, cut into 1-inch pieces
- 2 tbsp. olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 tbsp. tomato paste
- 1 tbsp. all-purpose flour
- 1 cup red wine
- 2 cups beef broth
- 1 bay leaf
- 1 tsp. dried thyme
- 1 cup pitted Kalamata olives
- 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 pieces and brown on all sides, about 5-7 minutes. Remove the lamb from the pot and set aside.
4. In the same pot, add the onion, garlic, carrots, and celery. Cook until the vegetables are softened, about 5 minutes.
5. Add the tomato paste and flour and stir to combine.
6. Pour in the red wine and beef broth, stirring to combine.
7. Add the bay leaf, thyme, and lamb back into the pot. Season with salt and pepper.
8. Bring the mixture to a simmer, then cover the pot with a lid and transfer to the oven.
9. Bake for 1 1/2 to 2 hours, or until the lamb is tender and the sauce has thickened.
10. Remove the pot from the oven and stir in the Kalamata olives.
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: 450
Fat: 22g
Carbohydrates: 11g
Protein: 45g
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.
- Kalamata olives can be substituted with green olives or capers.
Variations:
- Add diced potatoes or turnips to the pot for a heartier stew.
- Use fresh herbs like rosemary or parsley instead of dried thyme.
- Add a splash of balsamic vinegar for a tangy twist.
Tips and tricks:
- Brown the lamb in batches to avoid overcrowding the pot.
- Use a wooden spoon to scrape up any browned bits from the bottom of the pot when adding the wine and broth.
- For a richer flavor, use homemade beef broth instead of store-bought.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the lamb navarin in a pot over medium heat until warmed through.
Presentation ideas:
Serve the lamb navarin in individual bowls with a sprig of fresh thyme on top.
Garnishes:
Garnish with chopped parsley or a drizzle of olive oil.
Pairings:
Serve with a crusty baguette and a glass of red wine.
Suggested side dishes:
- Mashed potatoes
- Roasted root vegetables
- Steamed green beans
Troubleshooting advice:
- If the sauce is too thin, remove the lid from the pot and simmer on the stovetop until it thickens.
- If the lamb is tough, return it to the oven and bake for an additional 30 minutes.
Food safety advice:
- Make sure the lamb is cooked to an internal temperature of 145°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Navarin is a French lamb stew that originated in the 19th century. It typically includes lamb, vegetables, and a tomato-based sauce.
Flavor profiles:
This lamb navarin is savory and slightly tangy from the addition of Kalamata olives.
Serving suggestions:
Serve the lamb navarin as a main course for a cozy dinner party or family meal.
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Region: French
Taste: Savory, Tangy, Herbaceous, Earthy, Rich