French > Lamb Navarins

Lamb Navarin with Olives and Tomatoes Recipe

Ingredients with Measurements:
- 2 lbs. lamb shoulder, cut into 1-inch pieces
- 2 tbsp. olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tbsp. flour
- 1 cup red wine
- 2 cups beef broth
- 1 can (14 oz.) diced tomatoes
- 1 cup pitted Kalamata olives
- 2 tbsp. tomato paste
- 2 bay leaves
- 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 pieces and brown on all sides, about 5 minutes. Remove from the pot and set aside.
4. Add the chopped onion and minced garlic to the pot and sauté until softened, about 5 minutes.
5. Sprinkle the flour over the onions and garlic and stir to combine.
6. Pour in the red wine and beef broth, stirring constantly to prevent lumps from forming.
7. Add the diced tomatoes, Kalamata olives, tomato paste, bay leaves, and dried thyme. Stir to combine.
8. Return the lamb to the pot and season with salt and pepper to taste.
9. Cover the pot with a lid and transfer to the preheated oven.
10. Bake for 2 hours, or until the lamb is tender and the sauce has thickened.
11. Remove the pot from the oven and discard the bay leaves.
12. 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 per serving: 450
Fat: 24g
Carbohydrates: 16g
Protein: 36g
Sodium: 900mg
Sugar: 6g
Fiber: 3g

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 carrots to the pot for a heartier meal.
- Use fresh herbs like rosemary or parsley instead of dried thyme.
- Add a splash of balsamic vinegar for a tangy flavor.

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 liquid.
- If the sauce is too thin, remove the lid and bake for an additional 15-20 minutes to thicken.

Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.

Presentation ideas:
Serve the lamb navarin in individual bowls or on a large platter.

Garnishes:
Garnish with fresh parsley or a sprinkle of grated Parmesan cheese.

Pairings:
Serve with crusty bread, rice, or mashed potatoes.

Suggested side dishes:
- Roasted vegetables
- Steamed green beans
- Garlic bread

Troubleshooting advice:
- If the sauce is too thick, add a splash of beef broth or water to thin it out.
- If the lamb is tough, bake for an additional 30 minutes or until tender.

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 stew traditionally made with lamb and vegetables.

Flavor profiles:
This lamb navarin has a rich, savory flavor with a hint of sweetness from the tomatoes and olives.

Serving suggestions:
Serve with a glass of red wine for a classic French meal.

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Region: French

Taste: Savory, Tangy, Herby, Earthy, Meaty