Lamb navarin

  • Main
  • medium
  • 4
  • 1 hour 30 minutes, plus braising time


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Lamb navarin

To begin the dish, cut the lamb shoulder into 2-2.5 inch pieces and set aside, ensuring there are no large pieces of sinew or fat left on the meat. Add a splash of olive oil to a large, heavy-based pan and place over a high heat
Add the lamb in batches so as not to overcrowd the pan, frying each time until evenly dark and golden in colour. Remove from the pan and set aside in a bowl, reserving the oil and fat
Reduce to a medium heat and return any fat from cooking the meat. Add the garlic cloves and allow to roast and caramelise in the lamb fat. Once golden, add the anchovies and stir until dissolved. Add the herbs and tomato paste, allow to cook briefly while stirring, then add the white wine and reduce by 3/4
Return the lamb pieces to the pan, add the bouquet garni and pour in enough stock to cover. Bring to the boil, then reduce the heat and allow to simmer gently for 1.5-2 hours
  • 1.5l lamb stock, or chicken stock
  • 1 bouquet garni
When the lamb pieces are soft to the touch and gently falling apart, carefully remove and strain off the liquid into a jug. Return to the same pan, place back on on a medium-high heat and reduce the sauce by 1/4
Pass the sauce through a strainer into a clean pan, then add the turnips and carrots. Cook the vegetables in the sauce on a gentle simmer for 5-8 minutes, until tender. Once cooked, return the lamb to the sauce to keep warm
Add the beans to the sauce and stir through. Add the parsley, mint and marjoram to the stew, divide between bowls and serve immediately
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