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Navarin d'Agneau
A classic French lamb stew, Navarin d'Agneau, celebrates the arrival of spring with tender braised lamb and a medley of fresh, seasonal vegetables. This hearty yet bright dish is perfect for a family gathering.
๐ง ์ฌ๋ฃ
- 1 kg Lamb shoulder
- 2 tbsp Olive oil
- 2 medium Onions
- 4-6 medium Carrots
- 2 Celery stalks
- 4 Garlic cloves
- 2 tbsp Tomato paste
- 250 ml Dry white wine(optional, but adds depth)
- 750 ml Lamb stock(or chicken stock)
- 1 Bay leaf
- 3-4 Fresh thyme sprigs
- 12 New potatoes
- 12 Baby turnips
- 200 g Frozen peas
- 2 tbsp Fresh parsley
- to taste Salt
- to taste Black pepper
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Pat the lamb pieces dry with paper towels. Season generously with salt and pepper. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Working in batches to avoid overcrowding the pot, sear the lamb pieces on all sides until deeply browned and a nice crust has formed. This browning is crucial for flavor. Transfer the browned lamb to a plate and set aside.
โฑ๏ธ 15-20 minutes - 2
Reduce the heat to medium. Add the quartered onions, chunked carrots, and celery to the pot. Cook, stirring occasionally, until they begin to soften and lightly brown, about 5-7 minutes. Add the smashed garlic cloves and tomato paste. Cook, stirring constantly, for 1-2 minutes until the tomato paste darkens slightly and becomes fragrant. If using, pour in the white wine and scrape the bottom of the pot to loosen any browned bits (deglaze). Let the wine bubble and reduce by about half.
โฑ๏ธ 10 minutes - 3
Return the browned lamb pieces (and any accumulated juices) to the pot. Pour in the lamb stock, ensuring the liquid comes about two-thirds of the way up the lamb. Add the bay leaf and thyme sprigs. Bring the liquid to a gentle simmer. Once simmering, cover the pot tightly, reduce the heat to low, and braise for 1 hour and 30 minutes, or until the lamb is becoming tender.
โฑ๏ธ 1 hour 30 minutes - 4
Add the prepared new potatoes and baby turnips to the pot. Stir gently to submerge them in the liquid. Cover again and continue to braise for another 30-45 minutes, or until the vegetables are tender and the lamb is fork-tender. The stew should have a rich, slightly thickened sauce.
โฑ๏ธ 30-45 minutes - 5
Remove the bay leaf and thyme sprigs. Stir in the thawed peas and cook for just 2-3 minutes until they are heated through and bright green. Taste the stew and adjust seasoning with salt and pepper as needed. The sauce should be rich and flavorful.
โฑ๏ธ 5 minutes - 6
Ladle the Navarin d'Agneau into warm bowls. Garnish generously with fresh chopped parsley. Serve immediately with crusty bread to soak up the delicious sauce.
โฑ๏ธ 5 minutes
๐ก ์ ๋ฌธ๊ฐ ํ
- โFor the best flavor, use lamb shoulder as it has enough fat to become tender and succulent during the long braise.
- โThe term 'Printanier' in French cuisine signifies dishes made with fresh spring vegetables. Aim for the freshest available.
- โDon't skip the browning step for the lamb; it builds a significant layer of flavor.
- โIf the sauce is too thin at the end, you can remove the lamb and vegetables and simmer the sauce uncovered for a few minutes to reduce it.
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์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add other spring vegetables like asparagus spears or broad beans during the last 20-30 minutes of cooking.
- For a richer flavor, you can add a tablespoon of flour to the vegetables in Step 2 and cook for a minute before adding the liquid.
- Substitute beef or veal shoulder for lamb if preferred.