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Navarin D'agneau (Lamb Stew With Turnips)

Cuisine: Italian
Type: Lamb
Courses: Main Course, Soup
Serves: 4 people

Recipe Ingredients

2 1/2 lbs 1135g / 40ozLean lamb shoulder
  Salt - to taste
  Freshly-ground black pepper - to taste
1/2 cup 31g / 1.1ozFlour - for dusting
4 tablespoons 60mlExtra-virgin olive oil
4   Garlic cloves
1   Spanish onion - cut into 1/2" dice (medium)
3   Tomatoes - peeled, seeded,
  And chopped
1   Thyme
3 cups 711mlVeal stock
2   Large scallions - trimmed to 2" pieces
2   Baby carrots - trimmed, scraped
2   Baby turnips - trimmed, scraped
1 cup 237mlShucked peas
1   Slow roasted onions w lavender - see * note

Recipe Instructions

* Note: See the "Slow Roasted Onions With Lavender And Thyme" recipe which is included in this collection.

Cut lamb into 2-inch to 3-inch cubes. Season with salt and pepper and dust with flour. In a Dutch oven, heat oil over medium-high heat until smoking. Add lamb pieces 4 at a time and cook until deep golden-brown on all sides. Continue until meat is finished, removing pieces to a plate.

Add garlic and onion to Dutch oven and cook until golden brown, 8 to 10 minutes. Roll browned pieces of lamb into flour again and add to pan. Add tomatoes, thyme and veal stock and bring to a boil. Lower heat to simmer and cook 30 minutes. Add scallions, carrots, turnips and cook 30 more minutes. Turn heat up slightly and add peas. Cook 3 minutes more and serve with Slow Roasted Onions With Lavender And Thyme.

This recipe yields 4 servings as a main course.

Source:
MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1A14)

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