Recipe of the Week: Lamb Navarin

Lamb Navarin is a light stew made to say goodbye to winter, and what better time to roll this recipe out than a few days before the official start to spring. Enjoy with some crusty bread to mop up all the juices.

Lamb Navarin

Serves 4-6

Ingredients

4  lamb shanks (ask your butcher to cut them into four pieces each)
To taste salt and pepper
2 tbsp olive oil
1 large onion, diced
2 carrots, diced
1 celery stalk, diced
1 tbsp tomato paste
1 tbsp flour
1 cup white wine
1 L chicken stock
1 tied herb bundle made up with a few branches of thyme and rosemary, and 2 bay leaves
2 tbsp butter
4 bunch carrots, trimmed, peeled, and cut into evenly sized pieces about 2” long
6 small turnips, peeled and quartered
6 small fingerling or mini white potatoes, washed and cut in half (or quarters if large)
1 cup pearl onions, peeled
1 cup frozen green peas
To taste salt and pepper
1 tbsp chopped parsley

Method

1. Season the lamb shank pieces with salt and pepper. Heat the oil in a large heavy bottom pot over medium heat, then brown the lamb in the oil, turning every few minutes to colour all sides. Depending on the size of your pot you may want to do this in two batches so the meat doesn’t get too crowded in the pot and steam. Once browned, remove the meat and set aside.

2. In the same pot, add the diced onions, carrots, and celery, stirring well to saute for about five minutes. Add the tomato paste and the flour, and stir well to combine. Cook for an additional five minutes until the flour and tomato paste is well combined and thick. Add the wine and stir well to incorporate. Bring to a simmer and reduce slightly before adding the chicken stock. Stir well again and bring to a simmer.

3. Preheat the oven to 325°F. Add the lamb shanks and the herb bundle back to the pot. The meat should be just submerged under the liquid. If not, add a bit of water. Bring to a simmer, cover, and place in the oven to braise for two hours, or until the meat is falling away from the bone.

4. Meanwhile, prepare your garnish vegetables. In a large pan over medium heat, melt the butter and add the carrots, turnips and potatoes. Add one cup of water and simmer for 10 minutes, or until the vegetables are just soft. Add the onions and peas and continue to cook for another 5-10 minutes until everything is cooked through. Season with salt and pepper and remove for the heat.

5. When the lamb is fully cooked, remove from the oven. Using tongs, transfer the meat into a clean pot, then strain the cooking liquid over the lamb. Add the cooked garnish vegetables and bring to a simmer all together. Add the chopped parsley and stir well before serving.