Slow cooked navarin of lamb
When I first cooked this dinner, the word ‘navarin’ really intrigued me, I have found out it’s a French meal and simply means lamb casserole with vegetables, and can be made at any time of the year. However, if you use spring vegetables, it’s then known as ‘navarin printanièr’.
This recipe has a handful of vegetables of what I used when I first made it, however, you can always replace them depending on what’s in season or your preference.
What goes well along side this dinner?
I like to serve this with a warm buttered, but I’ve known this to be served with some creamy mash potatoes.
Slow cooked navarin of lamb
Ingredients
- 700 g shoulder of lamb, diced
- 1 tbsp vegetable oil
- 10 g unsalted butter
- 1 large onion, finely chopped
- 1 tsp garlic paste
- 2 tbsp plain flour
- 150 ml white wine
- 700 ml beef or lamb stock
- 1 tbsp tomato puree
- 1 bouquet garni
- 1 bay leaf
- handful chantenay carrots top and tail
- handful potatoes, peeled and quartered
- handful of frozen peas
- handful of green beans
- salt and freshly ground black pepper
- fresh parsley for sprinkling on top
Instructions
- Season the lamb with salt and pepper.
- Heat the oil in a large non-stick frying pan and fry the lamb for around 5 minutes over a medium heat until browned, turning regularly. You may need to brown the lamb in a couple of batches, depending on the size of your pan.
- Transfer to the slow cooker, leaving the fat in the pan.
- Return the pan to the heat and add the butter and onions, fry over a medium heat for 2-3 minutes until they begin to soften. Add the garlic, stirring constantly for around 30 seconds.
- Add the flour and stir until all the flour is fully mixed in with the onions.
- Gradually add the wine to deglaze the pan and then pour in the stock, tomato puree and stir together until all combined.
- Pour the stock into the slow cooker with the lamb, add the bouquet garni, bay leaf, carrots, potatoes and season with some salt and pepper.
- Cover with a lid and cook on high for around 6 hours. Half way through, add the peas and green beans and continue to cook until the vegetables are tender.
- Divide the lamb stew into bowls or plates, sprinkle with some fresh parsley and serve with a warm buttered French baguette.