Navarin D’agneau – a Spring Lamb Stew
By Le Chef's Wife, Anina Belle Giannini
Navarin D’agneau – a Spring Lamb Stew
By Le Chef's Wife, Anina Belle Giannini
Yield/Serves:
6
- 3.5 pounds lamb neck meat, cut into 2-inch pieces
- 10 small carrots (2 sliced for the braise, rest whole)
- 8 mini zucchini
- 4 patty pan squash
- 2 cups snap peas
- 2 shallots, sliced
- 4 garlic cloves, chopped
- 6 sprigs fresh thyme
- 0.5 cups tomato paste
- 2 cups water
- 1 cups veal or beef demi-glace
- 1.5 cups dry white wine (Pinot Gris or Sauvignon Blanc)
- 1 tablespoons olive oil
- 1 handful flat-leaf parsley, chopped, to serve
- 1 pinch French sea salt, to serve
Instructions:
Preheat oven: Preheat your oven to 375°F.
Sear the lamb: In a large braiser, heat 1 tablespoons olive oil over high heat. Sear 3.5 pounds lamb neck meat, cut into 2-inch pieces on all sides in batches — don't crowd the pan or the meat will steam instead of sear. Set aside.
Build the base: In the same braiser, sauté 4 garlic cloves, chopped, 2 shallots, sliced, and 2 of the 10 small carrots (2 sliced for the braise, rest whole) (sliced) until shallots are translucent, scraping up all the lamb drippings. Stir in 0.5 cups tomato paste.
Deglaze: Pour in 1.5 cups dry white wine (Pinot Gris or Sauvignon Blanc) and scrape the bottom of the pan with a silicone spatula to release all the flavor.
Braise: Return the lamb to the braiser. Add 6 sprigs fresh thyme, 1 cups veal or beef demi-glace, and 2 cups water — liquid should generously cover the meat. Place uncovered on the middle oven rack for 120 minutes, stirring halfway and scraping the sides.
Blanch the vegetables: Twenty minutes before the lamb is done, blanch remaining vegetables separately in salted boiling water, then immediately transfer to ice water. Times: whole carrots 20 minutes, patty pan squash 8 min, 8 mini zucchini 5 min, 2 cups snap peas 3 min.
Finish the stew: Remove braiser from oven. Skim fat off the top with a ladle. For a thicker sauce, simmer on the stovetop over medium heat for 10 minutes.
Plate and serve: Ladle stew into each plate. Arrange blanched vegetables alongside — the hot sauce will gently rewarm them. Finish with 1 pinch French sea salt, to serve and 1 handful flat-leaf parsley, chopped, to serve. Bon appétit!
Notes:
Ask your butcher to chop and trim the lamb for you. A high-acid white wine like Pinot Gris or Sauvignon Blanc works beautifully in the braise. For more authentic French recipes, visit lechefswife.com