Lamb Navarin (Navarin D'Agneau)

pardonyourfrench.com

Tricia

2.2 lbs (1kg) lamb shoulder, skin and fat trimmed, cut in 2-inch cubes

1 tsp salt

½ tsp ground black pepper

1 tbsp (15 ml) extra virgin olive oil

3 carrots (300g), peeled and cut in large sticks

1 large onion, peeled and sliced in half rounds

3 garlic cloves, peeled and minced

1 tbsp (14g) tomato paste

4 tbsp (30g) all-purpose flour

1 bay leaf

3 to 4 thyme sprigs

⅔ cups (150 ml) white wine

4 cups (950 ml) chicken or vegetable stock, low sodium

About 12 new potatoes (400g)

2 medium turnips (200g), cut in large chunks

Peas, fresh or frozen (200g)

10 pearl onions, peeled and cut in half

2 tbsp (28g) butter

2 tbsp (25g) sugar

For garnish: A handful of fresh parsley, stemmed and leaves

Note: Ingredients may have been altered from the original.

Directions at pardonyourfrench.com

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