Navarin d’Agneau Printanier (French Spring Lamb Stew)

• 2 tbsp Olive oil
• 1 medium Yellow onion
• 3 medium Carrot
• 3 cloves Garlic
• 900 g Lamb stew meat
• 2 tbsp Tomato purée
• 3 medium Tomato, ripe
• 250 ml White wine, dry
• 600 ml Chicken stock
• 4 sprigs Fresh thyme
• 2 leaves Bay leaves
• 600 g Mixed baby potatoes
• 200 g Green peas
• 15 g Fresh parsley

1. Prepare your vegetables: peel and cut the onion into wedges, peel the carrots and cut into thick coins, and peel and lightly crush the garlic. Halve any larger baby potatoes so they cook evenly. Roughly chop the parsley and set aside for serving.
2. Heat the olive oil in a Dutch oven over medium-high heat. Add the lamb in a single layer and brown well for 6 to 8 minutes, turning so it colours on all sides. Transfer the lamb to a plate.
3. Lower the heat to medium and add the onion and carrots to the pot. Cook for 6 to 8 minutes, stirring, until the onion softens and the edges start to colour. Stir in the garlic for 1 minute until fragrant.
4. Stir in the tomato purée and cook for 1 minute to take off the raw edge. Add the tomatoes and cook for 2 to 3 minutes until they begin to break down. Pour in the white wine and simmer for 3 to 4 minutes, scraping up any browned bits from the base.
5. Return the lamb to the pot and add the chicken stock, thyme and bay leaves. Bring to a gentle simmer, then cover and cook on low for 45 minutes, stirring once or twice, until the lamb is starting to turn tender. Keep it at a quiet simmer rather than a rapid boil.
6. Add the baby potatoes, cover again, and simmer for 25 to 30 minutes until the potatoes are tender and the lamb yields easily to a fork. If the sauce reduces too quickly, add a small splash more stock to keep everything comfortably covered. Taste and adjust the balance with a little more simmering if you want a slightly thicker sauce.
7. Stir in the green peas and cook for 3 to 5 minutes until just tender and bright. Remove the thyme sprigs and bay leaves. Ladle into bowls with plenty of sauce and finish with the chopped parsley.

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