Navarin d'Agneau (French Spring Lamb Stew)

Ingredients

• 3 lb lamb shoulder, cut into 2-inch chunks
• 2 tbsp all-purpose flour
• 3 tbsp olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 1 cup dry white wine
• 2 cups lamb or chicken stock
• 2 bay leaves
• 4 sprigs fresh thyme
• 12 baby carrots, peeled
• 12 small turnips, peeled and halved if large
• 1 lb small new potatoes, scrubbed
• 1 cup fresh or frozen peas
• Salt and black pepper, to taste
• 2 tbsp chopped fresh parsley

Before you cook

• Pat the lamb chunks dry and season with salt and pepper.
• Peel the carrots and turnips, halving any large turnips.
• Scrub the new potatoes.
• Chop the onion and mince the garlic.

Steps

1. Toss the lamb chunks with the flour until lightly coated.
2. Heat the olive oil in a large Dutch oven over medium-high heat.
3. Brown the lamb in batches, about 4 minutes per side, then set the browned lamb aside.
4. Add the onion to the pot and cook for 5 minutes until softened.
5. Stir in the garlic and tomato paste and cook for 1 minute.
6. Pour in the white wine, scraping up the browned bits from the bottom of the pot.
7. Return the lamb to the pot and add the stock, bay leaves and thyme sprigs.
8. Bring the pot to a simmer, cover, and cook on low heat for 1 hour.
9. Add the carrots, turnips and potatoes to the pot.
10. Cover and continue simmering for 35 minutes until the vegetables and lamb are tender.
11. Stir in the peas and cook for 3 more minutes.
12. Discard the bay leaves and thyme stems.
13. Taste the sauce and adjust the salt and pepper.
14. Ladle the navarin into bowls and scatter with chopped parsley before serving.