Navarin dagneau, a hearty and flavorful French stew, is a classic dish that has been enjoyed for centuries. Traditionally made with lamb, this delectable stew is now often prepared with mutton or goat meat, offering a tender and succulent main course. Enriched with a medley of vegetables, such as carrots, turnips, and onions, and simmered in a rich broth infused with herbs and spices, navarin dagneau is an iconic dish that is sure to become a favorite in any kitchen.
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NAVARIN D'AGNEAU
Delicious lamb, potato and vegetable dish - a hearty seasonal meal that you can make a day ahead
Provided by Marie Pierre Moine
Categories Dinner, Main course
Time 2h25m
Number Of Ingredients 14
Steps:
- Halve the lamb steaks and cut off any excess fat. Heat 1 tbsp of the oil over a medium heat in a large flameproof casserole that has a tight-fitting lid. Fry the lamb until it 'seizes' - it should be a little coloured all over but not charred. Bring a kettle of water to the boil.
- Transfer the lamb to a plate and rinse out the casserole. Add the veg (but not the spring onions) and cover with boiling water. Season and cook for 15 minutes, then drain into a colander over a bowl. Measure 450ml/16fl oz of the cooking liquid, crumble in the stock cube and stir to dissolve.
- Mop the fatty juices from the lamb with kitchen paper. Heat the remaining oil in the casserole over a medium-high heat. Add the lamb, season and sprinkle with the flour, then stir for a minute. Tip in the stock, wine, onions and herbs and bring to a simmer. Turn the heat to low, cover and cook gently for 1 hour, stirring a few times.
- Add the veg and stir well, cover and cook for a further 15-20 minutes or until the potatoes are tender. (Cool then freeze for up to 1 month or keep chilled for up to 24 hours.)
- Lift out the meat and veg into a warm serving bowl.With the casserole over a low heat, stir in the cream, grate in the lemon zest and squeeze in the juice. Adjust the seasoning, spoon over the lamb and veg, sprinkle with herbs and serve.
Nutrition Facts : Calories 524 calories, Fat 28 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 22 grams carbohydrates, Fiber 5 grams fiber, Protein 45 grams protein, Sodium 1.19 milligram of sodium
LAMB NAVARIN
My navarin of lamb is made with lamb breast, including bones and cartilage. This cut is usually available inexpensively at the supermarket; if you don't see it displayed with the meats, ask the butcher if he has a lamb breast in the back. Juicy and flavorful when stewed, the breast is a better selection for the navarin than the leg, which would be much more costly and not nearly as moist prepared this way.
Provided by Jacques Pepin
Categories dinner, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Cut the lamb between the rib bones into strips about 1 1/2 inches wide. You should have about 14 pieces.
- In a large saucepan or Dutch oven cook the lamb, preferably in one layer, over medium heat, partly covered, for 30 minutes, until it has released most of its fat and is nicely browned on all sides. Remove the lamb to a plate and pour out and discard the fat. (You may have 1 cup of fat.)
- Return the meat to the pot, sprinkle it with the flour, and mix well. Add the onions, garlic, water, salt, pepper and herbes de Provence, mix well, and bring to a boil. Cover, reduce the heat to low, and cook for 30 minutes.
- Add the potatoes and carrots, and cook, covered, for 20 minutes. Then, stir in the peas, and cook, covered, for 5 additional minutes.
- To serve, spoon the navarin onto individual plates and sprinkle with the parsley.
Nutrition Facts : @context http, Calories 537, UnsaturatedFat 13 grams, Carbohydrate 36 grams, Fat 26 grams, Fiber 7 grams, Protein 38 grams, SaturatedFat 11 grams, Sodium 864 milligrams, Sugar 6 grams
NAVARIN OF LAMB WITH SPRING VEGETABLES
The flavor of this classic French stew improves when it's refrigerated overnight.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 19
Steps:
- In a large flameproof casserole, heat vegetable oil over medium-high heat. Season lamb with salt and pepper, and place in casserole. Brown meat well on all sides.
- Add garlic and diced onions, and cook until onions are soft, 5 to 10 minutes. Add flour, and cook until it is well browned, 3 to 4 minutes.
- Add wine and cook for 2 to 3 minutes, scraping bottom and sides of pan. Add stock, tomatoes, rosemary, thyme, and bay leaf. Bring to a boil, then reduce heat to low; cover, and cook until meat is tender, about 1 to 1 1/2 hours.
- Remove meat; place in a large bowl and set aside. Reduce sauce over high heat until thickened, about 10 minutes. Adjust seasonings. Skim off any fat. Strain sauce over meat, discarding solids; return meat and sauce to casserole. (The navarin can be made ahead up to this point. Cover and refrigerate for up to 2 days. Reheat and continue as directed.)
- Bring a small saucepan of water to a boil, and add pearl onions. Boil 2 minutes, and drain. When cool enough to handle, peel and set aside. Peel baby carrots; trim tops to 1/4 inch. Repeat with baby turnips. If using large carrots and turnips, peel and cut into 1/2-inch pieces. Add onions and carrots to casserole and simmer, covered, for 5 minutes. Add turnips and peas, and simmer 5 minutes more, or until vegetables are tender.
- Blanch beans until bright green and still crisp, then drain. Serve stew over mashed potatoes, and scatter beans atop each serving. Sprinkle with chervil, and serve immediately.
Tips:
- To achieve a richer flavor, brown the lamb shanks in a large pot over medium heat before proceeding with the recipe.
- Sear the vegetables (carrots, turnips, and onions) to enhance their natural sweetness and add depth of flavor to the stew.
- Use a good quality dry white wine for deglazing the pot. A dry white wine will add acidity and brightness to the stew, balancing the richness of the lamb.
- Add a bouquet garni, a bundle of aromatic herbs tied together with kitchen twine, to the pot. This will infuse the stew with fragrant herbs like thyme, rosemary, and bay leaves.
- Simmer the stew for at least 1 hour, or until the lamb shanks are fall-off-the-bone tender.
- Serve the navarin d'agneau with mashed potatoes, egg noodles, or crusty bread to soak up the delicious sauce.
Conclusion:
Navarin d'agneau is a classic French stew that combines tender lamb shanks, spring vegetables, and a flavorful sauce. With its rich and complex flavors, this dish is sure to impress your family and friends. Whether you are a seasoned cook or just starting, this recipe provides clear and detailed instructions to guide you through the process. So gather your ingredients, put on your apron, and embark on a culinary journey to create this timeless French dish that will warm your heart and satisfy your taste buds. Bon appétit!
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