Navarin d'agneau with Spring Vegetables

A French bistro classic: boneless lamb shoulder braises slowly with tomato paste, thyme and bay leaf, joined by carrots, potatoes, green beans and peas. The dish is cooked in one pot and tastes even better the next day.

By yumbelo · 4 servings · 150 minutes

Ingredients

• 900 g boneless lamb shoulder
• 3 tbsp olive oil
• 2 pc onions
• 2 pc garlic cloves
• 2 tbsp wheat flour
• 2 tbsp tomato paste
• 750 ml water
• 3 pc carrots
• 500 g waxy potatoes
• 200 g green beans
• 150 g frozen peas
• 3 pc thyme sprigs
• 2 pc bay leaves
• 1 tsp salt
• freshly ground black pepper
• 1 bunch parsley

Method

1. Cut the lamb shoulder into roughly 4 cm cubes, season with salt and pepper and toss in the flour. Peel and roughly dice the onions, finely chop the garlic.
2. Heat 2 tbsp olive oil in a large casserole and sear the meat cubes in batches on all sides until well browned. Remove the meat.
3. Add the remaining olive oil to the pot and sweat the onions and garlic for 4 to 5 minutes until translucent. Stir in the tomato paste and toast for 1 minute.
4. Return the meat to the pot, add the water, thyme and bay leaves. Cover and simmer over low heat for about 1 1/2 hours until the meat is tender.
5. Peel the carrots and cut into thick chunks. Peel and dice the potatoes. Add both to the pot after the braising time and simmer for another 20 minutes.
6. Trim the green beans, halve them and add them to the pot together with the peas. Cook for another 5 to 8 minutes until the vegetables are tender-crisp.
7. Remove the thyme sprigs and bay leaves, season with salt and pepper to taste. Finely chop the parsley and sprinkle it over the dish.