Navarin d’Agneau (French Spring Lamb Stew)

• 2 tbsp Olive oil
• 900 g Lamb shoulder, boneless
• 2 tsp Fine sea salt
• 1 large Yellow onion
• 3 medium Carrot
• 3 cloves Garlic
• 2 tbsp Tomato purée
• 250 ml Dry White Wine
• 650 ml Chicken stock
• 2 pieces Bay leaves
• 4 sprigs Fresh thyme
• 600 g New potatoes, small
• 200 g Frozen peas
• 15 g Fresh parsley

1. Heat the olive oil in a Dutch oven over medium-high heat. Cut the lamb into large bite-sized pieces and season with 1 tsp of the fine sea salt. Brown the lamb in batches until well coloured, 6 to 8 minutes per batch, then transfer to a plate.
2. Reduce the heat to medium. Dice the onion, slice the carrots, and finely chop the garlic, then cook in the pot with a pinch of the remaining salt until softened, 6 to 8 minutes. Stir in the tomato purée and cook for 1 minute until it darkens slightly.
3. Pour in the dry white wine and scrape up any browned bits from the base of the pot. Simmer for 3 to 4 minutes to reduce slightly. Return the lamb and any juices to the pot.
4. Add the chicken stock, bay leaves and thyme. Bring to a gentle simmer, then cover and cook on low for 45 minutes, keeping it at a steady, quiet bubble. The lamb should be starting to turn tender.
5. Halve any larger new potatoes so they cook evenly, then add them to the stew. Cover again and simmer for 25 to 30 minutes, until the potatoes and lamb are tender. Taste and adjust with the remaining fine sea salt if needed.
6. Stir in the frozen peas and simmer for 3 to 5 minutes until hot and bright green. Finely chop the parsley and stir most of it through, saving a little to finish. Serve hot with plenty of broth and the remaining parsley scattered over.

Made this recipe? Rate it — a comment is optional.