Navarin of Lamb


When spring arrives inevitably so does the best lamb. This French one-pot dish uses different stewing cuts of lamb to create a delicious flavour of springtime. Garnish with spring vegetables cooked simply in a little butter if you like, such as peas, carrots and asparagus or creamy mashed potatoes go perfectly.

Navarin of Lamb
Serves 4
Prep Time
10 min
Cook Time
3 hr 30 min
Prep Time
10 min
Cook Time
3 hr 30 min
  1. 1kg Stewing Lamb, such as shoulder, neck, shank, with bone-in
  2. 2 Large onions, peeled and sliced
  3. 1 Bulb of garlic, halved horizontally, smaller half discarded
  4. 2 Large carrots, peeled and sliced
  5. Bouquet garni (bunch of thyme, parsley and bay leaf tied together)
  6. 250ml Dry white wine or Vermouth
  7. 1 tbsp Plain flour
  8. 1 Chicken or lamb stock cube
  9. 2 Tomato puree
  10. Olive oil
  1. Preheat the oven to 150C.
  2. In a large casserole pot set over a high heat, add enough olive oil to lightly cover the base. Brown the lamb pieces in batches and set aside on a plate. Add the vegetables into the pan, adding a little more oil if needed, frying until the onions have softened. Add the flour and stir until no traces of white remain.
  3. Pour in the wine and scrape the base of the pot with a wooden spoon to deglaze. Add the bouquet garni and tomato puree stirring to combine. Place the lamb pieces back into the pot and pour on enough water to cover the lamb. Dissolve the stock cube into the liquid and cover the pot with a lid. Place into the oven for 3 to 3 and a half hours.
  4. When the lamb pulls away effortlessly from the bone and liquid has reduced by half the dish is ready to serve.
Artisan Traveller


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