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Navarin d'agneau

Name: Navarin d'agneau
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 6 servings
Cuisine: FR
Ingredients: 1.5 kg lamb shoulder, trimmed and cut into 5 cm chunks (bone-in neck works well too); 2 tbsp sunflower oil; 1 tbsp butter; 1 tbsp sugar; 2 tbsp plain flour; 2 tbsp tomato paste; 1 litre lamb or chicken stock, hot; 2 cloves garlic, crushed; 1 bouquet garni (thyme sprigs, bay leaf, parsley stems tied together); 12 pearl onions (or baby onions), peeled; 4 carrots, peeled and cut into thick chunks; 4 small turnips, peeled and quartered; 600 g small new potatoes, peeled; 150 g fresh or frozen peas; to taste salt and freshly ground black pepper; a few sprigs flat-leaf parsley, chopped, to serve

30m

Prépa

120m

Cuisson

Portions

Moyen

Difficulté

Épaule d'agneau mijotée doucement avec navets, carottes et pommes de terre nouvelles, dans une sauce riche et parfumée aux herbes.

#french#lamb#stew#spring-vegetables#braised#comfort-food#bistro

Portions

6portions

Ingrédients

Nutrition

calories480

protein36g

carbs28g

fat24g

fiber5g

Par portion

Étapes

Brown the lamb

Pat the lamb dry and season with salt and pepper. Heat the oil and butter in a large heavy pot over medium-high heat, then brown the lamb in batches, turning until deep golden on all sides. Do not crowd the pot, or the meat will steam instead of browning; set the browned pieces aside on a plate.

1.5 kg lamb
2 tbsp sunflower oil
1 tbsp butter
to taste salt and pepper

✅ C'est prêt quand : the lamb pieces are deeply golden-brown on every side, not grey

⏱10:00

Build the base

In the same pot, sprinkle in the sugar and let it turn a light caramel colour in the fat left behind, about 1 minute. Stir in the flour and tomato paste, and cook for 1–2 minutes, scraping up the browned bits from the bottom; this step cooks out the raw taste of the flour and deepens the colour of the sauce.

1 tbsp sugar
2 tbsp flour
2 tbsp tomato paste

✅ C'est prêt quand : the mixture looks like a thick, rust-coloured paste coating the bottom of the pot

Simmer the lamb

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Add turnips and carrots

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Add the potatoes

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Finish with peas

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Rest and serve

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Brown the lamb

1.5 kg lamb
2 tbsp sunflower oil
1 tbsp butter
to taste salt and pepper

✅ C'est prêt quand : the lamb pieces are deeply golden-brown on every side, not grey

⏱10:00

Build the base

1 tbsp sugar
2 tbsp flour
2 tbsp tomato paste

✅ C'est prêt quand : the mixture looks like a thick, rust-coloured paste coating the bottom of the pot

Simmer the lamb

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Add turnips and carrots

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Add the potatoes

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Finish with peas

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Rest and serve

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History & Culture

The Story Behind the Dish

📍 France📅 19th century🍲 FR

Navarin is a French braise of lamb or mutton with root vegetables, slow-cooked until the meat falls apart and the sauce turns rich and glossy. Many food historians believe its name comes from navet, the French word for turnip, which has long been one of its defining vegetables.

In its spring form, navarin printanier, the stew is built around the first tender vegetables of the season: baby turnips, young carrots, pearl onions and new potatoes, with peas stirred in at the very end. It became a staple of French home kitchens and bistros alike, prized for turning a tougher, affordable cut of lamb into something deeply satisfying.

⭐ Why It's Famous

It is one of France's great braised stews, loved for the way long, gentle cooking turns humble lamb and spring vegetables into a dish that tastes far grander than its ingredients suggest.

💡 Fun Fact

Despite its name sounding like it could be about naval battles, navarin almost certainly takes its name from the turnip, navet, not from the Battle of Navarino.

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