Ingredients with Measurements:
- 2 lbs lamb shoulder, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 1 cup dry red wine
- 2 cups beef broth
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cans (15 oz each) white beans, drained and rinsed
- 4 cups baby spinach leaves
Special equipment needed:
- Large Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a Dutch oven, heat olive oil over medium-high heat.
3. Add lamb and brown on all sides, about 5-7 minutes.
4. Remove lamb from pot and set aside.
5. Add onion and garlic to the pot and sauté until softened, about 5 minutes.
6. Stir in tomato paste and cook for 1-2 minutes.
7. Pour in red wine and scrape up any browned bits from the bottom of the pot.
8. Add beef broth, bay leaves, thyme, salt, and black pepper.
9. Return lamb to the pot and bring to a simmer.
10. Cover the pot with a lid and transfer to the oven.
11. Bake for 1 1/2 - 2 hours, until lamb is tender.
12. Remove pot from oven and stir in white beans and spinach.
13. Return pot to oven and bake for an additional 10-15 minutes, until spinach is wilted.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours 15 minutes
Temperature:
Oven temperature: 350°F
Serving size:
4-6 servings
Nutritional information:
Calories: 500
Fat: 22g
Carbohydrates: 30g
Protein: 40g
Sodium: 1200mg
Sugar: 4g
Fiber: 8g
Substitutions for ingredients:
- Lamb can be substituted with beef or pork.
- Dry red wine can be substituted with beef broth.
- White beans can be substituted with chickpeas or cannellini beans.
- Baby spinach leaves can be substituted with kale or Swiss chard.
Variations:
- Add diced carrots and celery to the pot for extra vegetables.
- Use lamb shanks instead of lamb shoulder for a different texture.
- Add a splash of balsamic vinegar to the pot for extra tanginess.
Tips and tricks:
- Brown the lamb in batches to avoid overcrowding the pot.
- Use a slotted spoon to remove the lamb from the pot to prevent excess oil from being added to the dish.
- If the dish is too soupy, remove the lid during the last 10-15 minutes of cooking to allow the liquid to reduce.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve in individual bowls with a sprinkle of chopped parsley on top.
Garnishes:
Chopped parsley or crumbled feta cheese.
Pairings:
Serve with a crusty baguette and a side salad.
Suggested side dishes:
Roasted vegetables or mashed potatoes.
Troubleshooting advice:
If the lamb is tough, it may need to cook for longer. Check for tenderness after 2 hours of cooking.
Food safety advice:
Ensure that the lamb is cooked to an internal temperature of 145°F to prevent foodborne illness.
Food history:
Navarin is a French lamb stew that originated in the 19th century.
Flavor profiles:
Savory, hearty, and slightly tangy.
Serving suggestions:
Serve with a glass of red wine for a classic French meal.
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Region: French