Lamb Navarin

• Lamb Shoulder(800 g)
• Potato(4)
• Carrot(3)
• Onion(1)
• Garlic(3 cloves)
• Tomato paste(2 tbsp)
• All-Purpose Flour(1 tbsp)
• Red Wine(200 ml)
• Beef Broth(500 ml)
• Peas(150 g)
• Butter(1 tbsp)
• Olive oil(1 tbsp)
• Thyme(1 tsp)
• Bay leaf(1)
• Flat Leaf Parsley(15 g)
• Salt(1½ tsp)
• Black pepper(¾ tsp)

Method

1. 1

   Cut {Lamb Shoulder} into rough bite-size pieces. Peel and cut the {Potato} into large chunks, peel and slice the {Carrot}, dice the {Onion}, mince the {Garlic}, and chop the {Fresh parsley}.

   ~15 min

2. 2

   Heat {Olive oil} and {Butter} in a large pot over medium-high heat. Season the lamb with {Salt} and {Black pepper}, then brown the {Lamb Shoulder} well in batches.

   ~10 min

3. 3

   Add the {Onion} and {Carrot} to the pot and cook until softened. Stir in the {Garlic}, {Tomato paste}, and {Flour} and cook until the paste darkens slightly and coats the vegetables.

   ~8 min

4. 4

   Pour in the {Red Wine} and scrape up the browned bits. Add the {Beef Stock}, {Thyme}, and {Bay leaf}, then return the lamb to the pot. Bring to a gentle simmer.

   ~5 min

5. 5

   Cover partially and simmer for 35 minutes, stirring once or twice, until the lamb is starting to turn tender.

   ~35 min

6. 6

   Add the {Potato} and continue simmering for 15 minutes. Stir in the {Peas} for the last 2 minutes, until the potatoes are tender and the stew is thick and glossy. Remove the bay leaf.

   ~15 min

7. 7

   Ladle the stew into bowls and finish with the {Fresh parsley}.

   ~2 min