Navarin Of Lamb Lamb Stew Recipes

Steps:

• In a large flameproof casserole, heat vegetable oil over medium-high heat. Season lamb with salt and pepper, and place in casserole. Brown meat well on all sides.
• Add garlic and diced onions, and cook until onions are soft, 5 to 10 minutes. Add flour, and cook until it is well browned, 3 to 4 minutes.
• Add wine and cook for 2 to 3 minutes, scraping bottom and sides of pan. Add stock, tomatoes, rosemary, thyme, and bay leaf. Bring to a boil, then reduce heat to low; cover, and cook until meat is tender, about 1 to 1 1/2 hours.
• Remove meat; place in a large bowl and set aside. Reduce sauce over high heat until thickened, about 10 minutes. Adjust seasonings. Skim off any fat. Strain sauce over meat, discarding solids; return meat and sauce to casserole. (The navarin can be made ahead up to this point. Cover and refrigerate for up to 2 days. Reheat and continue as directed.)
• Bring a small saucepan of water to a boil, and add pearl onions. Boil 2 minutes, and drain. When cool enough to handle, peel and set aside. Peel baby carrots; trim tops to 1/4 inch. Repeat with baby turnips. If using large carrots and turnips, peel and cut into 1/2-inch pieces. Add onions and carrots to casserole and simmer, covered, for 5 minutes. Add turnips and peas, and simmer 5 minutes more, or until vegetables are tender.
• Blanch beans until bright green and still crisp, then drain. Serve stew over mashed potatoes, and scatter beans atop each serving. Sprinkle with chervil, and serve immediately.

Steps:

• Trim the meat of fat and connective tissue, then cut in 3/4 inch cubes.
• Prepare the vegetables: peel onions and cut into wedges; mince garlic finely; peel carrots, parsnips and potatoes and cut into small chunks; clean celery and slice; top and tail green beans.
• In a large dutch oven saute meat in batches in butter and oil till browned; remove, drain and set aside.
• In what remains of the butter/oil in the pan, saute onion till golden.
• Add garlic, carrot, parsnip and celery and sweat for 2 to 3 minutes.
• Stir the flour in well, then add tomato paste and mustard.
• Return the meat to the pan; add potatoes and bouquet garni.
• Pour in the beef stock and mix thoroughly.
• Bring to the boil and then reduce heat, simmering covered for 1 hour.
• Add the green beans and cook for a further 20 to 30 minutes;.
• the meat should be tender and the sauce thick.
• Remove bouqet garni, sprinkle with chopped parsley and serve with a crusty bread.

Steps:

• In a large Dutch oven, heat vegetable oil over medium-high heat. Season lamb with salt and pepper. Working in batches, cook lamb in a single layer until well browned on all sides, about 8 minutes per batch.
• Return all of the lamb to Dutch oven, add garlic and onions, and cook until onions are soft, 6 minutes. Add flour and cook until it is well browned, 2 minutes.
• Add wine, and cook for 2 to 3 minutes, scraping browned bits from the bottom and sides of pan. Add stock, tomatoes, rosemary, thyme, and bay leaf. Bring to a boil, then reduce heat to low; cover and cook until meat is tender, 1 1/2 to 2 hours.
• Remove meat, place in a large bowl, and set aside. Reduce sauce over high heat until thickened, about 10 minutes. Adjust seasonings. Skim off any fat. Strain sauce over meat, discarding solids; return meat and sauce to Dutch oven. (The navarin can be made ahead up to this point. Cover and refrigerate for up to 2 days. Reheat and continue as directed.)
• Bring a small saucepan of water to a boil, and add pearl onions. Boil 2 minutes, then drain. When onions are cool enough to handle, peel and set aside. Peel baby carrots; trim tops to 1/4 inch. Repeat with baby turnips. If using large carrots and turnips, peel and cut into 1/2-inch pieces. Add onions, turnips, and carrots to Dutch oven and simmer, covered, for 30 minutes. Add peas and simmer 10 minutes more, or until vegetables are tender.
• Blanch beans until bright green and still crisp, about 5 minutes, then drain. Serve and scatter beans atop each serving.

Steps:

• Pre-heat the oven to 325.
• Trim most of the fat from the meat and coat the pieces with the seasoned flour. Let the meat come to room temperature.
• Tie the rosemary, parsley and thyme together with butchers twine or tie up in cheese cloth.
• Warm the chicken stock.
• Heat the olive oil in a large skillet over medium heat (do not let the oil smoke).
• Brown the chops for three minutes per side. (Do not crowd the pan or they will steam instead brown. This may need to be done in two batches.).
• Remove the chops from the skillet and place in a large casserole.
• Drain most of the oil from the skillet and reduce the heat to medium low.
• Add a tablespoon of the seasoned flour to the skillet and stir for a few minutes, until brown.
• Slowly add the warm chicken stock to the skillet, scraping up any brown bits from the bottom.
• Add the tomato paste, bring to a boil, remove from the heat and let cool a bit.
• Add the herb package and bay leaf to the chicken stock while cooling.
• Add the chopped onion, whole onions, carrots and potatoes to the casserole and season to taste with salt and pepper.
• Add the chicken stock with the herbs to the casserole and toss all ingredients.
• Cover and cook for one hour and fifteen minutes, turning once after 45 minutes.
• Remove from the oven and let rest for 10 minutes. Uncover, sprinkle with parsley and serve from the casserole.
• Enjoy!

Steps:

• Cut the lamb between the rib bones into strips about 1 1/2 inches wide. You should have about 14 pieces.
• In a large saucepan or Dutch oven cook the lamb, preferably in one layer, over medium heat, partly covered, for 30 minutes, until it has released most of its fat and is nicely browned on all sides. Remove the lamb to a plate and pour out and discard the fat. (You may have 1 cup of fat.)
• Return the meat to the pot, sprinkle it with the flour, and mix well. Add the onions, garlic, water, salt, pepper and herbes de Provence, mix well, and bring to a boil. Cover, reduce the heat to low, and cook for 30 minutes.
• Add the potatoes and carrots, and cook, covered, for 20 minutes. Then, stir in the peas, and cook, covered, for 5 additional minutes.
• To serve, spoon the navarin onto individual plates and sprinkle with the parsley.