Navarin of Lamb (French Lamb Stew)
A classic French slow-cooked lamb stew with vegetables and aromatic herbs.
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- •1 kg Lamb shoulderwith bone
- •100 g Carrotdiced
- •100 g Oniondiced
- •2 Garlic cloves
- •20 g Tomato paste
- •30 g Flour
- •5 tbsp Peanut oil
- •20 g Butter
- •1 tbsp Sugar
- •Wateras needed
- •6 Boiling potatoesblanched
- •Pickling onionscaramelized
- •1 Bouquet garni
- •Salt(optional)to taste
- •Black pepper(optional)to taste
- •Parsley(optional)for garnish
- 1
Preheat oven to 220°C (400°F).
5 min
- 2
Cut carrots and onions into small cubes.
5 min
- 3
Heat peanut oil in a cast iron pan over medium-high heat.
3 min
- 4
Brown lamb shoulder pieces on all sides, then set aside.
10 min
- 5
Remove excess fat from the pan, leaving caramelized juices.
2 min
- 6
Add carrots and onions to the pan with a pinch of butter. Sweat for 3 minutes.
3 min
- 7
Return lamb to the pan, sprinkle with flour, and place in the oven for 5 minutes.
5 min
- 8
Remove from oven, add tomato paste, and mix well.
3 min
- 9
Add water to cover the meat, bring to a boil.
5 min
- 10
Add bouquet garni and garlic, season with salt and pepper.
2 min
- 11
Cover and bake in the oven at 200°C (400°F) for 35 minutes.
35 min
- 12
Blanch potatoes, then add to the stew and simmer for 20 minutes.
20 min
- 13
Caramelize pickling onions with butter, sugar, and water.
10 min
- 14
Serve stew with caramelized onions and garnish with parsley.
5 min
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